List of budget Items - Ministero della Salute
Transcript of List of budget Items - Ministero della Salute
BETTER TRAINING FOR SAFER FOOD
TRAINING COURSE ON FOOD HYGIENE AND CONTROLS
ON MEAT & MEAT PRODUCTS , M I LK & DAIRY
PRODUCTS, F I SHERY PRODUCTS AND L IVE B IVALVE
MOLLUSCS, BABY FOOD
PROGRAMME 2013
INFORMATION TO NATIONAL CONTACT POINTS &
PARTICIPANTS
15 JANUARY 2013
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CONTENT
1 . G E N E R A L I N F O R M A T I O N O N T H E P R O G R A M M E I N 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1.1. Locations of courses in 2013 ......................................................................................................................... 4
1.2. Dates of sessions in 2013................................................................................................................................ 4
1.3. Project Management in 2013 ...................................................................................................................... 7
1.4. Reminder on support provided by the project ......................................................................................... 8
2 . S E L E C T I O N P R O C E S S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2.1. Invited countries ............................................................................................................................................. 9
2.2. Reminder on selection criteria ..................................................................................................................... 9
2.3. Process to be followed .................................................................................................................................. 9
3 . O R G A N I S A T I O N O F T H E T R A I N I N G O N M E A T A N D M E A T P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.1. Programme of the courses ......................................................................................................................... 11
3.2. Technical content ........................................................................................................................................ 11
3.3. Training sites in 2013 ..................................................................................................................................... 12
3.4. Datelines for registration at the Meat & Meat Products training sessions .......................................... 14
4 . O R G A N I S A T I O N O F T R A I N I N G O N M I L K A N D D A I R Y P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.1. Programme of the courses ......................................................................................................................... 15
4.2. Training sites ................................................................................................................................................... 15
4.3. Datelines for registration at the Milk & Dairy Products training sessions ............................................. 18
5 . O R G A N I S A T I O N O F T R A I N I N G O N F I S H E R Y P R O D U C T S A N D L B M . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
5.1. Programme of the courses ......................................................................................................................... 19
5.2. Technical content (session on fishery products & LBM) ........................................................................ 20
5.3. Training sites ................................................................................................................................................... 21
5.4. Deadlines for registration of Fishery Products and LBM training sessions ........................................... 23
6 . O R G A N I S A T I O N O F T R A I N I N G O N BA B Y F O O D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
6.1. Programme of the course........................................................................................................................... 24
6.2. Technical content ........................................................................................................................................ 24
6.3. Training sites ................................................................................................................................................... 25
6.4. Deadlines for registration of baby food training sessions...................................................................... 27
A N N E X 1 : L I S T O F I N V I T E D C O U N T R I E S P E R C O U R S E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
A N N E X 2 : C O M P L E T E CA L E N D A R 2013 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
A N N E X 3 : P R O G R A M M E F O R T R A I N I N G O N M E A T A N D M E A T P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . 38
A N N E X 4:P R O G R A M M E F O R T H E T R A I N I N G O N M I L K A N D D A I R Y P R O D U C T S . . . . . . . . . . . . . . . . . . . . 46
A N N E X 5 : P R O G R A M M E F O R T R A I N I N G O N F I S H E R Y P R O D U C T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
A N N E X 6 : P R O G R A M M E F O R T R A I N I N G O N L I V E B I V A L V E M O L L U S C S . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
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A N N E X 7 : P R O G R A M M E F O R T R A I N I N G O N B A B Y F O O D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
A N N E X 8 : S U B M I S S I O N O F R E G I S T R A T I O N F O R M S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
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1. GENERAL INFORMATION ON THE PROGRAMME
IN 2013
1.1. Locations of courses in 2013
Training courses on Meat products
The implementing partners are:
AETS (France), and
FVHE (Czech Republic)
The courses will be organised in :
Lisbon (Portugal),
Brno (Czech Republic).
Training courses on Dairy products
The implementing partner is:
AESA (Belgium)
The courses will be organised in :
Brescia (Italy),
Dublin (Ireland),
Budapest (Hungary).
Training courses on Fishery products & LBM
The implementing partners are:
AENOR (Spain) and,
AINIA (Spain).
The courses will be organised mainly in :
Chioggia (Italy) – sessions on LBM,
Howth (Ireland),
Hirtshals (Denmark).
Training courses on Baby Food
The implementing partners are:
AETS (France) and,
AINIA (Spain).
The courses will be organised mainly in :
Trim (Ireland),
Barcelona (Spain)
Utrecht (The Netherlands).
1.2. Dates of sessions in 2013
The dates for the sessions in 2013, their locations as well as the corresponding datelines for
applications are provided in the table next page.
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The complete calendar of sessions for 2013 is provided in Annex 2 to this document.
Participants are requested to arrive on Sunday and to leave on Friday afternoon.
Datelines for applications are in general 45 days before the starting date of the
corresponding course, except in the following case:
Fish Session 6 – due to the early date, the dateline for application is set 30 days
before.
However, should you have already identified your participant, we encourage you to send
the registration forms before the datelines.
You can find all those information and update on the dedicated website: www.foodinfo-
europe.com
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Session Reference Dates Location Dateline for applications
Food hygiene and controls of meat and meat products
Meat - Session 6 29 April – 03 May 2013 Lisbon 15 March 2013
Meat - Session 7 27-31 May 2013 Brno 12 April 2013
Meat - Session 8 17-21 June 2013 Lisbon 03 May 2013
Meat - Session 9 30 Sept. – 04 Oct. 2013 Brno 16 August 2013
Milk - Session 6 15-19 April 2013 Brescia 04 March 2013
Milk - Session 7 27-31 May 2013 Brescia 12 April 2013
Milk - Session 8 24-28 June 2013 Dublin 10 May 2013
Milk - Session 9 07-11 October 2013 Budapest 23 August 2013
Fish - Session 6 11-15 March 2013 Howth 11 February 2013
Fish - Session 7 15-19 April 2013 Chioggia 04 March 2013
Fish - Session 8 20-24 May 2013 Chioggia 05 April 2013
Fish - Session 9 16-20 September 2013 Hirtshals 02 August 2013
Baby food – Session 4 13-17 May 2013 Trim 29 March 2013
Baby food – Session 5 9-14 June 2013 Barcelona 26 April 2013
Baby food – Session 6 08-12 July 2013 Utrecht 24 May 2013
Baby food – Session 7 01-06 September 2013 Barcelona 18 July 2013
Baby food – Session 8 21-25 October 2013 Utrecht 06 September 2013
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1.3. Project Management in 2013
Logistical arrangements for each category of training will be handled by four separate Project Management Units. All correspondence relevant to
each training session should therefore be directed to the concerned Event Manager.
All sessions will be in English.
The general coordination of the programme’s logistical aspects is ensured by Mr. Sébastien Rahoux – [email protected] and
Ms. Charline Claveau – [email protected]
Training Location Implementing
Partner
Responsible Event Manager Phone and fax number e-mail address
Meat products
Lisbon (PT) AETS
Ms. Charline Claveau Tel : +33 5 59 72 43 23
Fax : +33 5 59 72 43 24 [email protected]
Brno (CZ) FVHE Ms. Paula Steinhauserova
Dairy products
Brescia (IT)
AESA Ms. Maria Domenica Ciamillo
/ Mr. Matteo Morini
Tel: + 32 2 73 62 277
Fax: + 32 2 73 64 970
Dublin (IE)
Budapest (HU)
Fishery Products
Hirtshals (DK) AENOR
Ms. Elisa Rubio
Tel: +34 914 325 965
Fax: +34 913 104 596 [email protected]
Chioggia (IT)
Howth (IE) AINIA
Mrs. Carmen Serrano Tel: +34 961 36 60 90
Fax: +34 961 31 80 08
Baby Food
Barcelona (SP) AINIA
Mr. Carlos Garcia Lopez / Mr.
Sébastien Rahoux
Tel: +34 961 36 60 90
Fax: +34 961 31 80 08
Dublin (IE) AETS
Mr. Sébastien RAHOUX / Ms.
Audrey FERRAN
Tel : +33 5 59 72 43 23
Fax : +33 5 59 72 43 24
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1.4. Reminder on support provided by the project
Travel
For each supported participant, the project will reimburse (upon provision of an original
receipt from a travel agency or airline company - electronic tickets will not be considered
as original documents) or will provide a return flight ticket - in economy class - using the
most direct route.
Transfers from home to the airport will not be refund, unless both ways are longer than 200
km.
For participants from third countries, the project will also reimburse visa costs upon provision
of the original receipts by the participants for the incurred expenses.
Upon arrival, transfer from the airport to the hotel will be arranged by the event managers,
as well as the transfer from the training site to the airport on the last day of the training.
The project also provides health and repatriation insurance for all the trainees.
Accommodation
The project will provide full-board accommodation for subsided trainees for the period of
the training:
on the day prior to the training: room charge (single occupancy) and dinner
(depending on the arrival time),
from the 1st to the 4th day of the training: full board accommodation including
breakfast, 2 coffee breaks, lunch, dinner and room charge (single occupancy)
on the 5th day of the training: breakfast, 1 coffee break and lunch for
participant departing before 19:00, dinner and room charge (single
occupancy) as required for the participants departing later or the day after
the training.
Training courses
The following costs related to the implementation of the training courses will be covered by
the project:
Access to fully equipped meeting rooms
Transportation to the training centre
Transportation to the visited establishments
The project will also provide the following material:
Stationary (notepad, pen, notepad-holder),
A folder including hand-outs of all the lectures,
USB key containing all the training material in electronic version
Security and safety equipment (hygiene kit, helmets)
Prior to each session, detailed information will be displayed on www.foodinfo-europe.com .
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2. SELECTION PROCESS
2.1. Invited countries
The present training programme is open to EU Member States, Candidate Countries, EEA
Countries and Third Countries from the Mediterranean Basin or concerned by the
European Neighbourhood Policy. The expected attendance is 875 trainees over the 2
years of project (740 from EU member states and candidate countries, 35 from EEA/EFTA
Countries, 52 from European Neighbouring Partners and Mediterranean Basin, 48 from
other Third Countries).
25 trainees per session are expected.
On the basis of attendance and happenings (cancellation, postponement…) from the
year 2012, an indicative table of invited countries per session in 2013 is provided in Annex 1.
2.2. Reminder on selection criteria
The training programme is open to participants whose application was received from the
BTSF National Contact Points of their country - through the selection process described
hereunder.
The profiles of the applicants should respect the following criteria:
Be officers of the national competent authority, relevant government ministries,
inspection services and official food-testing laboratories;
Be involved in the inspection and control of establishments producing food of
animal origin;
Be preferably in a position to disseminate the knowledge acquired during the
workshop within the national competent authority and/or to private sector
operators.
Proficiency in the language of the training (English).
Priority will be given to the applications received before the datelines, from the countries
invited in the session. However to ensure some flexibility in the application process, 1 or 2
applications from the reserve lists will be accepted in each session.
The templates of documents to be submitted are attached in the e-mail message through
which this document has been sent.
2.3. Process to be followed
The selection process is carried out jointly by the National Contact Point of the beneficiary
country and the concerned Event Manager indicated in section 1.3 of this document.
Tasks entrusted upon the NCP
The National Contact Points are basically requested to:
a) consider the number of participants to be supported by the project at each
session for each type of course, according to the information provided by the
Event Manager
b) select participants complying with the above mentioned selection criteria and
request them to return a registration form1 using the templates provided for
1 Registration forms must be returned with a clear indication of the session chosen by the participant, even
for applications on the reserve list
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each training session: [HC_Op14_Registration Meat 2013.doc];
[HC_Op14_Registration Milk 2013.doc]; [HC_Op14_Registration Fish 2013.doc] or
[HC_Op14_Registration Baby Food 2013.doc]
c) send the registration forms [HC_Op14_Registration…doc] to the relevant Event
Manager at the latest by the dates indicated in sections 1.4 for the relevant
training and ensuring that the recommendations outlined in Annex 6 are
followed.
Tasks entrusted upon the Event Manager
The Event Manager will verify the compliance of proposed participants with the selection
criteria on the basis of the CVs and inform the NCP accordingly if the application can be
accepted. It is therefore advisable to make sure that information in the registration form
accurately reflects the adequacy of the profile of the participants with the selection
criteria.
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3. ORGANISATION OF THE TRAINING ON MEAT
AND MEAT PRODUCTS 3.1. Programme of the courses
The programme of the course on Meat and Meat products is based on the following
structure:
Day 0 Arrival & registration of participants
Introduction and presentation of the course
Day 1 Lectures
Group work and exercises
Day 2
Visit of Slaughterhouse (red meat)
Debriefing
Lectures on related subjects
Group work and exercises
Day 3 Lectures
Group work and exercises
Day 4
Visit of an establishment processing meat
Debriefing
Lectures on related subjects
Group work and exercises
Day 5 Lectures
Transfer to the airport
The updated programme for 2013 is provided in Annex 3. Depending on the location of
the training course, some minor modifications could be brought in the sessions (see
programme in Annex).
3.2. Technical content
There is a differing level of understanding among MS of some of the requirements and possibilities
of flexibility on its implementation under current legal framework with possible detrimental effects
on the level of consumer protection, animal health and welfare and the creation of an uneven
playing field with special negative effect on small and medium enterprises, which are in a
significant number of cases critical for the survival of rural farming communities.
Therefore the aim will be to clarify those key concepts and harmonize understanding among all
attendees. To enable this to happen, the structure of the workshop is moving away from
unidirectional lectures towards a more bidirectional one with increased managed discussions,
food processing establishments’ visits and viewing of short videos with practices in some MS to
foster debate. By tapping in the knowledge and experience of the trainees, the value gained by
all will increase exponentially and will also its impact and cascading of the information learned
back to their country of origin.
A wider space will be dedicated to secondary processing.
The training programme will focus on the following points:
Flexibilities within current legal framework: Current legislation enables the usage of
flexibility on the implementation of the requirements with special emphasis on
traditional methods of operation or small and medium enterprises. However, such
principle seems to be poorly understood among MS resulting on imbalances
across the EU. The aim will be to outline the process that needs to be followed to
implement flexibilities at a national level and some working examples on how this
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has been carried out. Throughout different lectures, this theme will be kept via the
provision of working examples.
Approval process for meat establishments: from notification seeking to full
approval; areas to be covered and requirements to be included within the
process; suspension and revocation of approval.
Risk based delivery of Official Controls: A deeper detailed discussion will be
carried out to better understand the principles that need to be taken into
account, its effects on audits of Food Business Operators and linkage with other
more regular inspections and unannounced visits. Presentations will be provided
on how the integration of all such information can have a clearly beneficial
impact on the level of consumer protection and therefore achieve one of the
main outcomes of the legal framework.
Secondary processing of meat (minced meat, meat products, and mechanically
separated meat): Presentations, discussions and visit to a processing establishment
of such products will ensure that the process to obtain such products will be better
understood, its inherent risks, expected controls by Food Business Operators and
verification of CAs.
Microbiological criteria: the principles of food safety and food hygiene criteria will
be discussed alongside legislative requirements.
The programme will include two visits of establishments: a visit in a production
establishment for products derived from meat and in a bovine, pig or multispecies
slaughterhouse.
Two group discussions will be organised on Day 2 and Day 4 and two debriefing sessions
after establishments’ visits on Day 3 and Day 5.
The training programme is available in Annex 3.
3.3. Training sites in 2013
Lisbon, PORTUGAL
2 sessions will be organised in Portugal in 2013, with the support of the Portuguese General
Directorate for Food and Veterinary Affairs.
Lisbon owns an international airport, which is located at appreciatively 15 mn driving from
the hotel, where the event will be held. Airport transfers will be organised with a private
shuttle company.
Accommodation of participants and conference organisation will be done in the same
hotel:
Inspira Santa Marta Hotel
R. de Santa Marta 48
1150-297 Lisboa Portugal
General phone: +351 210 440 900
Reservations: [email protected]
www.inspirahotels.com
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Conference room and superior room
Restaurant of the hotel where lunches will be served and lobby
Inspira Santa Marta Hotel is a four stars hotel located in the heart of Lisbon city center, near
all touristic sites, with easy way out from the city (for visits of establishments). It is an
ecologically sustainable hotel, from environmentally friendly building materials to the
restricted use of paper and sustainable food concepts.
It offers a restaurant, two fully equipped conference rooms, an auditorium, a leisure room
and a spa.
The hotel has 89 rooms including free wifi Internet, and free access to the fitness room,
Jacuzzi, and sauna.
Brno, CZECH REPUBLIC
Brno is located not far from the international airports of Praha and Bratislava.
Lectures will be held both at the Hotel Continental and at the FVHE (Faculty for Veterinary
Hygiene and Ecology) premises.
Participants will be accommodated in the hotel where parts of the presentation will be
delivered:
Hotel CONTINENTAL
Kounicova 9,
Brno 60200 Czech Republic
www.continentalbrno.cz
Tel.: +420 541 519 305
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The Hotel Continental is located in the city centre of Brno and offers a meeting room fully
equipped, and with sufficient capacity for a group of more than 30 persons. Wifi is also
available in the meeting room, and coffee breaks and lunches will be organised within the
hotel.
3.4. Datelines for registration at the Meat & Meat Products training sessions
All applicants should register using the form HC_Op14_Registration form_MEAT 2013.doc,
before the following datelines:
Deadline for
session 6
Deadline for
session 7
Deadline for
session 8
Deadline for
session 9
15 March 2013 12 April 2013 03 May 2013 16 August 2013
All applications for this training must be sent to the following e-mail address:
For any additional information, NCPs are invited to get in touch with the following Event
Managers (see section 1.5 for contact details):
Event Manager for sessions
in Portugal
Event Manager for sessions
in Brno
Ms. Charline CLAVEAU Ms. Pavla STEINHAUSEROVA
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4. ORGANISATION OF TRAINING ON MILK AND
DAIRY PRODUCTS 4.1. Programme of the courses
The programme of the course on Milk and Dairy products is based on the following
structure:
Day 0
Arrival and registration of participants
Introduction and presentation of the course
Introduction of the week-exercise
Day 1
Lectures
Visit of a dairy farm
Debriefing
Day 2
Lectures
Visit of a Milk Reference Laboratory
Debriefing
Group work and week-exercise
Day 3
Lectures
Visit of a Dairy Plant
Debriefing
Group work and exercises
Day 4 Lectures
Group work and exercises
Day 5
Group week-exercise and outcomes
Conclusions
Transfer to the airport
The detailed programmes are provided in Annex 4. Depending on the location of the
training course, some minor modifications could be brought in the sessions.
4.2. Training sites
Brescia, Italy
2 sessions in 2013 will be held with the support of the technical partner Istituto
Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “BRUNO UBERTINI”
(IZSLER). The Institute is located in one of the most important areas of Italy in terms of dairy
farms and cheese manufacturing concentration. It will allow trainees to enforce their
knowledge through practical activities and visits to these premises.
The participants will attend the tutor’s presentations and working sessions in the facilities of
the Public Veterinary Reference Training Centre. The practical activities will be carried out
at:
the laboratories of IZSLER Milk Reference Centre,
at a dairy cow farm:
Az. Agricola CORINI - located in Leno (Brescia)
in cheese factory:
Ambrosi S.p.A. – located in Castenedolo (Brescia)
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Accommodation will be provided at:
NOVOTEL Brescia 2
Via Pietro Nenni, 22 – 25124 Brescia
Tel. (+39)030/2286811 / Fax. (+39)030/2425959
http://www.novotel.com/it/hotel-1660-novotel-brescia-
The hotel was selected according to the experience of the implementation of the project
in 2010-2011. Lunches and coffee breaks will be served at the venue of IZSLER by the
catering company G.E.M.E.A.
Budapest, Hungary
Agricultural Administration Authority- Director General’s Secretariat together with the
Veterinary Services will give support as technical partner for the organisation of one session
on Food Hygiene and Controls on Milk and Dairy Products in 2013. Several establishments
for training visits (dairy farms, laboratories and dairy establishments) are located nearby
Budapest and trainees will benefit from an easy access thanks to the support of the
Veterinary Services.
The training session will be held at the premises of Zichy Hotel in the city centre of
Budapest. The conference room is fully equipped and will be welcoming presentations and
working sessions.
The practical activities will be carried out at:
A laboratory
Hungarian Dairy Research Institute, located in Budapest IX. Bakáts u. 8.
Dairy cows farm:
Hunland Farm, located in Felsõfarkasd, 2217 Gomba
Cheese factory:
BREVICO KFT 2100, Gödöllő, Isaszegi út 200-210
Accommodation will be organised at:
Zichy hotel****
http://www.hotel-palazzo-zichy.hu/
Lőrinc pap tér 2.
1088 Budapest
Hungary
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Hotel Palazzo Zichy is an historical building that was originally designed and constructed in
the 19th century and served as the residence of a famous Hungarian noble, Count Nándor
Zichy. Located in downtown Budapest on Pest side of the city in the historical Palace
quarter and 19 km from Budapest Ferihegy Airport.
Hotel Palazzo Zichy offers a contemporary state-of-the-art guestroom with a flat panel
television, and complimentary high-speed Internet access.
The 80-room hotel features a spacious lounge with complimentary water and coffee until 5
pm, complimentary wireless Internet in the public areas and in the meeting rooms, an @-
room with free access to public computers and a printer, and a complimentary fitness
center equipped with cardio and strength equipment.
Hotel Palazzo Zichy is ideally situated near one of the underground lines, an eight-minute
walking distance from the pedestrian area, a five-minute walk from the Hungarian National
Museum, and just a block from the Grand Boulevard.
The three air-conditioned meeting rooms offer state-of-the-art technology, complimentary
high-speed wireless Internet access, contemporary design and perfect functionality.
Dublin, Ireland
The Department of Agriculture, Fisheries & Food Ireland will welcome 1 session of the Food
Hygiene and Controls on Milk and Dairy Products in 2013. Several establishments for training
visits (dairy farms, liquid milk plants and small, medium to large scale milk processing
establishments) are located in this area and the organising partner could benefit from an
easy access thanks to the support of the Department of Agriculture, Fisheries & Food,
Competent Authority for these establishments.
The participants will attend tutor’s presentations and working sessions in different facilities:
Departments Laboratories Complex in Backweston Co.Kildare, located around 20
km away from Dublin City Center, It has 2 fully equipped conference venues of
sufficient capacity.
Backweston Laboratory Campus,
Young's Cross,
Celbridge,
Co. Kildare
Backweston Laboratories Main Reception:
Tel. +353 (0) 1 6157100 / Fax +353 (0) 1 6157454
Email: [email protected]
Dairy cow farm located in Navan
Lakeland Dairies - located in Bailieboro, Co. Cavan, 1h20 from Dublin
Participants will be accommodated in the following hotel:
The Gresham Dublin Hotel****
23 Upr. O'Connell St., Dublin 1. Ireland
Tel: +353-1-874 6881 | Fax: +353-1-878 7175 |
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email: [email protected]
The Gresham Hotel is uniquely placed as a start point for the visitor to explore historical
Dublin. Each of bedroom is equipped with a flat screen television, non-allergenic duvets,
hairdryer, iron and ironing board, tea and coffee facilities and complimentary, Wi-Fi
access.
The Gresham Hotel Dublin has a suite of 20 conference & meeting rooms, making it one of
the top conference and event hotels in Dublin.
4.3. Datelines for registration at the Milk & Dairy Products training sessions
All applicants should register using the form HC_Op14_Registration form_MILK 2013.doc,
before the following datelines:
Deadline for
session 6
Deadline for
session 7
Deadline for
session 8
Deadline for
session 9
04 March 2013 12 April 2013 10 May 2013 23 August 2013
All applications for this training must be sent to the following e-mail address:
For any additional information, NCPs are invited to get in touch with the following Event
Managers (see section 1.5 for contact details):
Event Managers for all sessions on Milk and Dairy products
Maria Domenica CIAMILLO and Mr. Matteo MORINI
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5. ORGANISATION OF TRAINING ON FISHERY
PRODUCTS AND LBM 5.1. Programme of the courses
The programme of the course on Fishery products is based on the following structure:
Day 0 Arrival & registration of participants
Introduction and presentation of the course
Day 1 Lectures
Group work and exercises
Day 2
Visit of a fishing vessels, landing site and auction
hall
Debriefing
Lectures
Group exercise
Day 3
Lecture on aquaculture
Lecture on LBM
Visit of a fish farm
Debriefing & group exercises
Day 4
Visit of processing plant of Fishery products’
Debriefing & group exercise
Lectures on related subjects
Day 5
Lectures
Group work
Transfer to the airport
Depending on the location of the training course, some minor modifications could be
brought in the sessions
2 specific sessions on Hygiene of LBM have been foreseen to be organised during 2013,
with the following structure of programme:
Day 0
Arrival & registration of participants
Introduction and presentation of the course (if
possible according to the time of arrival of
participants).
Day 1
Review of relevant EU Legislation on LBM
Introduction: biological condition, types of LBM,
farming techniques, etc
Group work and exercises
Day 2
Lecture on Production areas
Site visit to a harvest area and a Laboratory of
Control of production areas
Debriefing
Day 3
Lecture on Purification systems different
purification systems in the EU and compliance
with relevant EU Legislation
Site visit to a Purification center
Debriefing
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Day 4
Lecture on processing process for LBMs: cooking,
freezing and Hygiene criteria applicable
Visit of processing plant of LBMs
Debriefing & group exercise
Day 5
Import requirements to Third countries on LBMs:
BIPs
Final conclusions
Farewell and delivery of certificates
Transfer to the airport
The detailed programmes are provided in Annex 5 and 6.
5.2. Technical content (session on fishery products & LBM)
The programme designed for this project has benefited from the previous experience and
has included some additional contents and practical exercises for group discussion. Site
visits will cover the relevant areas in which hygiene control of fishery products is performed:
vessels, landing sites, auction halls, fish farms and processing plants of fishery products. The
collaboration of the local veterinary and sanitary authorities in each location will be crucial
in the preparation of the site visits, including the documentation needed for the practical
exercises.
The proposed program for 2012 – 2013 allocates more time for:
Organizing and Managing of Official Controls (Day 2)
Principles for Best Practices to control hazards specific to fisheries products
(with or without microbial criteria) (Day 3).
Inter-phases between hygiene legislation and other legislation (Day 6)
Day 2 will allocate less time to the presentation of the basic content of the legislation and
the related amendments. As a basic thumb rule, the latest amendments will be introduced
(e.g. max one year old), a simple overview of all amendments specific to fisheries products
will be provided in hand out format and the importance of following and using the
consolidated text will be stressed on. After the overview of relevant legislative
amendments, the session will focus on issues specifically related to Organising and
Managing of Official Control as introduction to cases in which participants will be guided
to share practices and experiences in specific areas.
In the program of Day 3 the presentation of Microbial Criteria will be focused on the
criteria that are most specific to fisheries products and the control measures for the related
hazards will be introduced and discussed in plenum as well as in cases. Further to that,
focus will be given to best practices to control hazards which are known to be specifically
linked with fisheries products (e.g. virus and pathogenic vibrio species) but for which there
are currently not established criteria. Opinions of the relevant Scientific Committees,
Scientific Reports from EFSA and recent Codex Alimentarius Guidelines will be introduced
and used as references, and models for predictive microbiology will be introduced in line
with recommendations in the scientific reports (Listeria and histamine). Cases in regard to
microbial criteria and control of biological hazards will be introduced and designed so to
prepare the participants in assessment of the efficiency of HACCP and pre-requisite
programs including the use of predictive microbiology tools where possible and relevant.
On Day 6, after a presentation on Border inspection posts and requirements to Third
countries imports, a final group exercise will deal with inter phases between Hygiene
Legislation and other legislation – (e.g. with Directive 2006/88/EC, in regard to
Authorization/registration of Aquaculture farms and on distribution/ traceability of products
from aquaculture for purpose of controlling diseases; and with Regulation (EC) 1005/2009
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on identification/traceability/labelling, small amounts, landing and transhipments and
certification of fish from fishing vessels). Presentation and discussions will be focused on
identifying the inter phases, and on exchange of experience on how issues are handled in
terms of responsibility, coordination and communication as per experience of the
participants.
5.3. Training sites
Hirtshals, DENMARK
Hirtshals is located in the Northern part of Jutland region. Hirtshals has a fishing port, an
auction hall and several processing establishments of fishery products. The nearest airport is
Aalborg located about 65 km from Hirtshals.
The hotel, where the groups stay, is at a walking distance from the meeting room and from
the fish industry area and the harbour. From Sunday to Thursday the session will be held at
the Nordic Center - Ocenarium – NORDSOEN (at a walking distance from the hotel):
The session on Friday morning will be organized in a meeting room of the Hotel in Aalborg.
From their first night (Sunday) till Wednesday, participants will be hosted at SKAGA Hotel in
Hirtshals. The Hotel address is:
Hotel SKAGA
Willemoesvej 1
9850 Hirtshals
Tel: +45 9894 5500
http://www.skagahotel.dk/en/velkommen/
This hotel is at a walking distance from the meeting room where presentations and
discussions take place and 10 minutes walk from the harbour and fish industry (processing
plants and auction hall) of Hirtshals.
Accommodation on Thursday and training session on Friday morning will be provided at
FIRST HOTEL in Aalborg. This solution allows the group to maximize the time for training
available on Friday morning since the hotel is only 15 minutes far from Aalborg airport.
The Hotel address is:
First Slotshotel Aalborg
Rendsburggade 5
9000 Aalborg
http://www.firsthotels.com/da/aalborg
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Chioggia, ITALY
The Veneto region in Italy holds a wide and diverse fish industry including harbours,
auction halls, a variety of fish processing plants and vessels. Potential site visits are located
in the city of Chioggia and the surroundings. The closest international airport is located in
Venice.
The training week will be based in Chioggia from Sunday (arrival of participants till
Thursday. On Thursday the group will take a transport to Venice where they will spend the
last night (farewell dinner) and depart from the airport on Friday after the final session.
From their first night (Sunday) till Wednesday, participants will be hosted at AMBASCIATORI
HOTEL. The Hotel address is:
Hotel AMBASCIATORI
Lungomare Adriatico 30
Chioggia
Tel: +39 0415540660
http://www.ambasciatorichioggia.com/
This hotel is at a walking distance from the meeting room where presentations and
discussions take place and 10 minutes walk from the harbour and fish industry (processing
plants and auction hall) of Chioggia. The hotel is also located just in from of the sea.
Accommodation on Thursday and training session on Friday morning will be provided at
ANTONY Hotel in Venice. This solution allows the group to maximize the time for training
available on Friday morning since the hotel is only 15 minutes far from Venice airport. It also
allows the group to enjoy the city of Venice with a farewell dinner organise on Thursday.
The Hotel address is:
ANTONY Hotel
Via Orlanda, 182,
30173 Mestre - Venice
Tel: +39 041 5420022
http://www.antonyhotel.it/
Howth, IRELAND
Howth is located on the peninsula of Howth Head, 15 km from Dublin city center, and 20
km from Dublin International Airport. It is a small fishing village, but also a busy suburb of
Dublin, pretty well connected to the capital by using the DART suburban rail system. Howth
is also served by Dublin Bus.
Relevant establishments can be found in Howth to allow the required field visits, including
fishing vessels, landing sites, and the auction hall.
Accommodation and conference will be organised at:
Hotel Portmarnock ****
Strand Road
Portmarnock
Co Dublin
Ireland
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+353 (0) 1 846 0611
www.portmarnock.com
The luxurious Hotel combines modern elegance with the grandeur of a 19th century home
once owned by the members of the Jameson Whiskey dynasty. The hotel’s clever design
ensures all guests’ rooms have a view of the seaside, garden or golf course.
Superior rooms are the standard style of bedrooms located throughout in County Dublin,
with Double or Twin beds. Rooms included complementary 24 hours room service, Satellite
TV, Tea & Coffee making facilities, ensuite bathroom, hairdryer, separate work desk,
seating area. The hotel also has a gym room, a Spa/Wellness area and the hotel allotted
about conference/meeting rooms.
The Hotel is located in Portmarnock within a driving distance to Dublin City Centre of ca. 20
minutes.
5.4. Deadlines for registration of Fishery Products and LBM training sessions
All applicants should register using the form HC_Op14_Registration form_FISH 2013.doc,
before the following datelines:
Deadline for
session 6
Deadline for
session 7
Deadline for
session 8
Deadline for
session 9
11 February 2013 04 March 2013 05 April 2013 02 August 2013
All applications for this training must be sent to the following e-mail address:
For any additional information, NCPs are invited to get in touch with the following Event
Managers (see section 1.5 for contact details):
Event Manager for sessions
in Hirtshals and Chioggia
Event Manager for sessions
in Howth
Elisa RUBIO LUCAS Richard NAVARRO
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6. ORGANISATION OF TRAINING ON BABY FOOD
6.1. Programme of the course
The programme will be structured as follows:
- Day 1 (Sunday): arrival of trainees and opening
- Day 2 (Monday): introduction to the legislation and to the manufacturing of
IF/FOF and CBP. Morning sessions will be dedicated to lectures while in the
afternoon, the trainees will be invited to prepare inspection programmes for
IF/FOF products and for CB products. This activity will increase the awareness
about all the aspects to be considered when assessing the safety of the products
and the hygiene conditions of the premises.
- Day 3 (Tuesday): description of the specific requirements applicable to IF/FOF and
CBP regarding labelling and advertising. In the morning, the lectures will explain
what are the requirements and how to assess the conformity. This activity will be
completed by practical exercises in the afternoon. At the end of Day 3, the visit of
the following day will be introduced.
- Day 4 (Wednesday): visit of an establishment producing baby food products. The
visit of the premises will take place in the morning. The trainees will have the
possibility to check their comprehension of the processes and of the best
practices in the sector. The relevant internal documentation (incl. HACCP) will be
disclosed to the trainees. The visit will be followed by a discussion with the staff of
the plant and by a debriefing to let the trainees compare and harmonise their
respective assessments of the compliance with EU Requirements. Day 4 will be
completed by a lecture on the sampling and analysis regarding microbiological
criteria
- Day 5 (Thursday): visit of an official laboratory testing baby food products. The
purpose of the visit will be to explain the application of the monitoring
requirements regarding baby food products. The visit will be followed by a
debriefing. In the afternoon, a lecture on the sampling and analysis regarding
residues and contaminants.
- Day 6 (Friday): requirements and controls over food contact materials. The lecture
will be followed by exercises. Before the end of the training, a conclusion
discussion will take place.
Some modifications might be brought to the structure of the programme according to the
availability of the visited establishments and of the tutors.
6.2. Technical content
Specific rules apply to the hygiene and controls of baby food in the European Union. Due
to the nature of the final consumer, baby food requires a specific approach:
- Nutrition is an important aspect for the safety of infants and babies. Baby food
should be adapted to their needs, providing a diversity of nutrients of good quality
but not in excess in order to prevent adverse effect on the health and the
development of babies
- The sensitiveness of infants and babies to contaminants is higher than for a normal
consumer
- The sensitivity to and effect of pathogens is also higher due to the immature
digestive barriers and the immune system.
- All these aspects (nutritional needs, sensitivity) are evolving during the growth of
infants and babies
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Infant Formulae, Follow-on Formulae and Cereal based products present a diverse range
of products, with diverse ways of preparation.
The approach set by the EU law puts emphasis on:
- The importance of the composition of the products. EU law sets criteria for controls
regarding the composition of Infant Formulae, Follow-on formulae and Cereal
Based products.
- The importance of informing the user regarding the exact type of the products he
buys and on the nutritional properties of the products. There are stricter provisions
regarding the labelling and on baby food and on the controls to be performed by
the competent authorities
- The establishment of specific measures to prevent the presence of contaminants
in baby food, in particular restriction regarding the use of pesticides and the
presence of pesticides residues
- The establishment of specific microbiological criteria for baby food and infant and
follow on formula with regard to the presence of Salmonella, Listeria
Monocytogenes and Enterobacter Sakazakii.
The nature of controls for baby food therefore requires a knowledge of the manufacturing
processes, and an in depth knowledge of the product’s composition in order to determine
the compliance with the numerous limits and requirements mentioned in the annexes of
Directives 2006/125/CE and 2006/141/CE. The organization of control on upstream food
processors is also a key element since they have to provide ingredients with more strict
food safety parameters than what is required to place their products on the market as per
the general hygiene requirements (Regulations CE 178/2002 and 852/2004)
The training will be to provide explanations and organize case studies and exercises
regarding:
- The manufacturing processes used in the production of baby food.
- The general approach of the food law, the composition and labelling
requirements for baby food, and their control
- The requirements and the controls regarding the restriction applying to pesticides
- The controls relating to compliance by upstream providers with the hygiene and
safety requirements
- The organization of controls and the application of risk-based inspection
according to the type of products, the technologies in use, the type of ingredients
etc.
- The control of Food Contact Material and contaminants in the final products
- The control regarding the approval of baby food placed on the market
- The enforcement of the measures taken in case of non-compliance.
The programme foresees visits to producing establishments followed by debriefing and
discussion sessions.
6.3. Training sites
Trim, IRELAND
Participants will be accommodated at:
KNIGHTSBROOK Hotel Spa & Golf Resort
Dublin Road, Trim, Co. Meath
Tel: +353 46 9482100
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Website: http://www.knightsbrook.com/
The Knightsbrook 4 stars hotel is set in 186 acres of rolling parkland. The hotel has 131 deluxe
executive rooms and several conference rooms, as well as a bar and a restaurant. It also
offers a fully equipped health club with swimming pool, a spa, and a golf in the
picturesque heritage town of Trim County Meath.
Barcelona, SPAIN
Barcelona is in the North-East of Spain. It is very well connected by land and air, and, being
on the Mediterranean coast, also by sea. Barcelona is also one of the Spanish cities which
Is closest to the main European capitals.
Regarding the training visits, the biggest Spanish company related to baby food is
established in the surroundings of Barcelona: Laboratorios Ordesa will be pleased to
welcome the participants in its premises to carry on practical sessions concerning the
HACCP Plans and related procedures, the official controls in production, specific risks on
baby foods, official controls concerning microbiological criteria, sampling methods as well
as contaminants and pesticides controls.
The participants will attend the tutors’ presentations and working sessions in the facilities of:
HOTEL FRONT AIR CONGRESS BARCELONA
c/. Alberedes, 16, Sant Boi de Llobregat,
Barcelona, Spain
http://www.frontaircongresshotel.com/
The hotel is located in Sant Boi de Llobregat, a small village very well connected to
Barcelona city centre. The facilities of the hotel include bright and spacious bedrooms, a
restaurant, conference room, swimming pools, sauna, Jacuzzi and free WIFI in public areas.
Presentations as well as debriefings from visits will be held in a fully equipped conference
room. Small meeting rooms are also available for the case studies in working groups. The
venues include the latest technology, modular spaces, outside-facing windows offering
natural light and Wi-Fi internet connections.
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Utrecht, the NETHERLANDS
In Utrecht, the trainees will be accommodated in the Grand Hotel Karel V:
Grand Hotel Karel V
Geertebolwerk 1
3511 XA Utrecht
T +31 (0)30 233 75 55
6.4. Deadlines for registration of baby food training sessions
All applicants should register using the form HC_Op14_Registration form_BABY 2013.doc,
before the following datelines:
Deadline for
session 4
Deadline for
session 5
Deadline for
session 6
Deadline for
session 7
Deadline for
session 8
29 March 2013 26 April 2013 24 May 2013 18 July 2013 06 Sept. 2013
All applications for this training must be sent to the following e-mail address:
For any additional information, NCPs are invited to get in touch with the following Event
Managers (see section 1.5 for contact details):
Event Manager for sessions
in Trim and Utrecht
Event Manager for sessions
in Barcelona
Sébastien RAHOUX
Audrey FERRAN
Mr. Carlos GARCIA LOPEZ
Mr. Sébastien RAHOUX (session 7)
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ANNEX 1: LIST OF INVITED COUNTRIES PER COURSE
N.B.: distribution of seats for 2013 takes into account the initial balance of seats for every country,
but alos the cancelled, postponed and additional seats allocated from the reserve list in 2012.
Course on MEAT & MEAT PRODUCTS
Meat & Meat Products
2012 2013
Sessions S.1 S.2 S.3 S.4 S.5 S.6 S.7 S.8 S.9
Total Meat
Member States
1 Germany 1 1 1 1 1 1 1 1 8
2 United Kingdom 0 1 2 1 2 1 1 1 1 10
3 France 0 1 2 1 1 1 1 1 8
4 Italy 1 1 1 2 1 1 1 1 1 10
5 Spain 2 1 2 1 1 1 1 1 10
6 Poland 0 0 2 2 1 1 1 1 8
7 Romania 0 1 0 1 1 1 1 1 1 7
8 Bulgaria 1 1 1 1 1 1 1 1 1 9
9 Austria 1 2 1 1 1 6
10 Belgium 1 1 1 1 1 5
11 Czech Republic 1 1 1 1 4
12 Cyprus 1 1 1 1 4
13 Denmark 1 1 1 1 1 5
14 Estonia 1 1 1 1 4
15 Finland 1 0 1 1 3
16 Grece 2 1 1 1 1 6
17 Hungary 1 1 1 1 4
18 Ireland 1 1 1 1 1 1 1 7
19 Latvia 1 2 1 1 5
20 Lithuania 1 1 1 1 4
21 Luxemburg 1 0 1 1 3
22 Malta 1 1 1 1 1 5
23 Netherlands 1 1 1 1 4
24 Portugal 1 1 1 1 4
25 Slovakia 1 1 1 1 4
26 Slovenia 2 1 1 1 1 6
27 Sweden 2 0 1 1 4
Reserve list 0 0 0 0 0 1 2 2 2 7
Candidate Countries
28 Turkey 0 1 0 0 1 1 3
29 FYROM 1 1 1 1 4
30 Croatia 1 1 1 1 1 1 1 7
31 Iceland 1 1 1 1 1 5
30 Montenegro 0 2 1 1 4
Reserve list 0 0 0 0 0 1 2 1 2 6
TOTAL MS + CC 21 19 24 22 19 21 23 22 22 193
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EFTA and EEA Countries
1 Norway 2 1 1 4
2 Liechtenstein 0
3 Switzerland 0 1 1 2
Reserve list 0 0
TOTAL EFTA & EEA 2 2 0 0 2 0 0 0 0 6
ENP & Mediterranean Basin
1 Egypt 1 1
2 Lebanon 1 1
3 Moldova 1 1
4 Morocco 0 1 1
5 Ukraine 2 2
6 Georgia 0 1 1
7 Armenia 1 1
8 Israel 1 1 0 1 3
9 Tunisia 1 1 2
7 Other ENP & Med 1 1 1 0 1 4
TOTAL FOR ENP & Med Bas. 1 3 2 1 5 2 1 1 1 17
1 Argentina 0 0
2 Brazil 0 1 1
3 Uruguay 1 1
4 Paraguay 1 1
5 Peru 0
6 Chile 0
7 Other Latin America 0
8 South Africa 0 1 1
9 Seychelles 0
10 Mauritius 0 0
11 Namibia 1 1
12 Other Africa 0
13 China 1 1
14 India 0 1 1
15 Thailand 1 1
16 New Caledonia 1 1
17 Vietnam 0
18 Russia 0
19 Other Third Countries 0
TOTAL FOR Other Third
Countries 0 0 0 3 0 2 0 2 2 9
GRAND TOTAL 24 24 26 26 26 25 24 25 25 225
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Course on FISHERY PRODUCTS & LBM
Fishery Products & LBM
2012 2013
Sessions S.1 S.2 S.3 S.4 S.5 S.6 S.7 S.8 S.9
Total Fish
Member States
1 Germany 1 1 1 1 1 1 1 1 8
2 United Kingdom 1 1 2 3 1 1 1 1 11
3 France 0 0 1 0 1 1 1 1 5
4 Italy 1 1 1 3 4 1 1 1 1 14
5 Spain 2 1 2 2 1 1 1 1 11
6 Poland 2 1 1 2 1 1 1 1 10
7 Romania 1 1 2 0 1 1 1 1 1 9
8 Bulgaria 0 1 2 1 1 1 1 1 1 9
9 Austria 1 1 1 1 4
10 Belgium 2 1 1 1 5
11 Czech Republic 1 1 1 1 4
12 Cyprus 1 0 1 1 3
13 Denmark 2 2 1 1 1 7
14 Estonia 1 0 1 1 3
15 Finland 2 0 1 1 4
16 Grece 1 1 1 1 1 5
17 Hungary 1 1 1 1 4
18 Ireland 1 2 1 1 1 6
19 Latvia 1 1 1 1 4
20 Lithuania 1 1 1 1 4
21 Luxemburg 1 0 1 1 3
22 Malta 1 1 1 1 4
23 Netherlands 1 1 1 1 4
24 Portugal 1 1 1 1 1 5
25 Slovakia 1 1 1 1 4
26 Slovenia 1 1 1 1 4
27 Sweden 0 1 1 1 1 1 5
Reserve list 0 0 0 0 0 2 2 2 2 8
Candidate Countries
28 Turkey 1 0 1 1 1 4
29 FYROM 1 1 1 1 4
30 Croatia 0 1 1 1 1 1 5
31 Iceland 0 1 1 1 1 4
30 Montenegro 1 0 0 1 1 1 4
Reserve list 0 0 0 0 0 1 2 1 2 6
TOTAL MS + CC 19 21 19 21 20 24 24 24 22 194
EFTA and EEA Countries
1 Norway 2 1 2 5
2 Liechtenstein 0
3 Switzerland 0 0 1 1 2
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Reserve list 0
TOTAL EFTA & EEA 2 1 1 0 3 0 0 0 0 7
ENP & Mediterranean Basin
1 Egypt 0 1 1
2 Lebanon 0 0 0
3 Moldova 0 0
4 Morocco 0 1 1
5 Ukraine 0 0 0
6 Georgia 0 1 1
7 Armenia 1 1
8 Israel 1 1 0 2
9 Tunisia 1 1
7 Other ENP & Med 1 1 2
TOTAL FOR ENP & Med Bas. 1 0 1 0 0 2 2 1 2 9
1 Argentina 0 1 1
2 Brazil 0 1 1
3 Uruguay 0
4 Paraguay 0
5 Peru 1 1
6 Chile 1 1
7 Other Latin America 0
8 South Africa 0 1 1
9 Seychelles 1 1
10 Mauritius 0 1 1 2
11 Namibia 0 1 1 2
12 Other Africa 0
13 China 0 1 1
14 India 0 1 1
15 Thailand 1 1
16 New Caledonia 0
17 Vietnam 1 1
18 Russia 0
19 Other Third Countries 1 1
TOTAL FOR Other Third
Countries 0 1 0 1 1 2 2 4 4 15
GRAND TOTAL 22 23 21 22 24 28 28 29 28 225
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 32/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Course on MILK & DAIRY PRODUCTS
Milk & Dairy Products
2012 2013
Sessions S.1 S.2 S.3 S.4 S.5 S.6 S.7 S.8 S.9
Total Milk
Member States
1 Germany 1 1 2 1 3 1 1 1 11
2 United Kingdom 2 2 1 1 1 1 1 1 10
3 France 1 1 1 1 4
4 Italy 3 1 1 2 2 2 11
5 Spain 1 1 2 1 2 1 1 1 1 11
6 Poland 2 2 1 1 1 1 1 1 10
7 Romania 1 1 2 1 1 1 1 1 1 10
8 Bulgaria 1 1 1 1 1 1 1 1 1 9
9 Austria 1 1 1 3
10 Belgium 2 1 1 4
11 Czech Republic 1 1 1 1 1 5
12 Cyprus 1 1 1 1 4
13 Denmark 1 1 2 1 1 6
14 Estonia 1 1 1 1 1 5
15 Finland 1 1 1 3
16 Grece 1 1 1 1 1 5
17 Hungary 3 2 5
18 Ireland 1 3 2 6
19 Latvia 2 1 1 2 1 7
20 Lithuania 1 1 1 1 4
21 Luxemburg 1 1 2
22 Malta 1 1 1 1 4
23 Netherlands 1 1 1 3
24 Portugal 1 2 1 1 5
25 Slovakia 1 2 1 1 5
26 Slovenia 1 1 1 1 4
27 Sweden 1 1 1 3
Reserve list 1 1 1 1 4
Candidate Countries
28 Turkey 1 2 1 1 5
29 FYROM 1 1 1 1 1 5
30 Croatia 2 1 1 1 1 1 7
31 Iceland 1 1 1 1 1 5
30 Montenegro 1 1 1 3
Reserve list 1 2 1 2 6
TOTAL MS + CC 22 22 23 23 19 21 22 21 21 194
EFTA and EEA Countries
1 Norway 2 1 1 2 6
2 Liechtenstein 0
3 Switzerland 1 1 1 1 4
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 33/72
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Reserve list 1 1
TOTAL EFTA & EEA 3 2 0 2 4 0 0 0 0 11
ENP & Mediterranean Basin
1 Egypt 0
2 Lebanon 1 1
3 Moldova 0
4 Morocco 1 1
5 Ukraine 1 1
6 Georgia 1 1
7 Armenia 1 1
8 Israel 1 1
9 Tunisia 1 1 2
7 Other ENP & Med 1 1 2
TOTAL FOR ENP & Med Bas. 0 1 1 0 3 2 1 1 1 10
1 Argentina 1 1
2 Brazil 0
3 Uruguay 0
4 Paraguay 0
5 Peru 0
6 Chile 1 1
7 Other Latin America 1 1 2
8 South Africa 1 1
9 Seychelles 0
10 Mauritius 0
11 Namibia 1 1
12 Other Africa 0
13 China 1 1
14 India 1 1
15 Thailand 0
16 New Caledonia 0
17 Vietnam 0
18 Russia 1 1
19 Other Third Countries 1 1
TOTAL FOR Other Third
Countries 0 0 0 0 0 2 2 3 3 10
GRAND TOTAL 25 25 24 25 26 25 25 25 25 225
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 34/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Course on BABY FOOD
Baby Food
2012 2013
Sessions S.1 S.2 S.3 S.4 S.5 S.6 S.7 S.8
Total Baby
Member States
1 Germany 2 1 1 1 1 1 1 8
2 United Kingdom 1 1 1 1 1 1 1 7
3 France 0 1 1 1 1 1 1 6
4 Italy 1 2 1 1 1 1 1 8
5 Spain 1 3 2 1 1 1 1 10
6 Poland 2 0 2 1 1 1 1 8
7 Romania 1 1 1 1 1 1 1 7
8 Bulgaria 1 1 1 1 1 1 1 7
9 Austria 1 1 1 1 4
10 Belgium 1 1 1 1 4
11 Czech Republic 2 1 1 1 5
12 Cyprus 1 1 1 1 1 5
13 Denmark 0 1 1 1 1 4
14 Estonia 1 0 1 1 1 4
15 Finland 1 1 1 3
16 Grece 0 0 1 1 1 3
17 Hungary 0 1 1 1 1 4
18 Ireland 1 1 1 1 1 5
19 Latvia 2 1 1 1 5
20 Lithuania 1 1 1 1 4
21 Luxemburg 0 1 1 1 3
22 Malta 1 1 1 1 4
23 Netherlands 2 1 1 1 1 6
24 Portugal 1 1 1 1 1 5
25 Slovakia 1 1 1 1 4
26 Slovenia 1 1 1 1 4
27 Sweden 1 1 1 1 4
Reserve list 0 0 0 1 1 1 1 1 5
Candidate Countries
28 Turkey 1 1 1 1 4
29 FYROM 1 1 1 1 4
30 Croatia 1 1 1 1 4
31 Iceland 1 1 1 1 4
30 Montenegro 1 1 1 1 4
Reserve list 0 0 1 1 1 1 1 5
TOTAL MS + CC 25 20 21 21 21 21 21 21 171
EFTA and EEA Countries
1 Norway 0
2 Liechtenstein 0
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 35/72
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
3 Switzerland 1 1 2
Reserve list 0 0
TOTAL EFTA & EEA 0 1 1 0 0 0 0 0 2
ENP & Mediterranean Basin
1 Egypt 1 1
2 Lebanon 1 1
3 Moldova 1 1
4 Morocco 1 1
5 Ukraine 1 2 3
6 Georgia 1 1 2
7 Armenia 1 1
8 Israel 1 1
9 Tunisia 1 1
7 Other ENP & Med 1 1 2
TOTAL FOR ENP & Med Bas. 1 2 2 1 3 2 2 1 14
1 Argentina 1 1 2
2 Brazil 1 1
3 Uruguay 0
4 Paraguay 0
5 Peru 0
6 Chile 0
7 Other Latin America 1 1 2
8 South Africa 1 1 2
9 Seychelles 1 1
10 Mauritius 1 1
11 Namibia 0
12 Other Africa 0
13 China 1 1
14 India 1 1
15 Thailand 0
16 New Caledonia 0
17 Vietnam 0
18 Russia 0
19 Other Third Countries 2 2
TOTAL FOR Other Third
Countries 0 0 2 2 2 2 2 3 13
GRAND TOTAL 26 23 26 24 26 25 25 25 200
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 36/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 2: COMPLETE CALENDAR 2013
1 1 1 1 1
2 2 2 2 2
3 3 3 3 Dateline MEAT 8 3
4 4 Dateline MILK 6 & LBM 7 4 4 4
5 5 5 Dateline FISH 8 5 5
6 6 6 6 6
7 7 7 7 7
8 8 8 8 8
9 9 9 9 9
10 10 10 10 Dateline MILK 8 10
11 Dateline FISH 6 11 11 11 11
12 12 12 Dateline MEAT 7 & MILK 7 12 12
13 13 13 13 13
14 14 14 14 14
15 15 Dateline MEAT 6 15 15 15
16 16 16 16 16
17 17 17 17 17
18 18 18 18 18
19 19 19 19 19
20 20 20 20 20
21 21 21 21 21
22 22 22 22 22
23 23 23 23 23
24 24 24 24 Dateline BABY 6 24
25 25 25 25 25
26 26 26 Dateline BABY 5 26 26
27 27 27 27 27
28 28 28 28 28
29 Dateline BABY 4 29 29 29
30 30 30 30
31 31
FEBRUARY MARCH APRIL MAY JUNE
Lisbon (AETS)
Meat 6
Lisbon (AETS)
Meat 6
Brno (FVHE)Meat 7
Lisbon (AETS)
Meat 8
Howth(AINIA)Fish 6
Chioggia(AENOR)
LBM 7
Chioggia(AENOR)
LBM 8
Brescia (AESA)Milk 6
Brescia (AESA)Milk 7
Dublin (AESA)Milk 8
Ireland (AETS)Baby 4
Barcelona (AINIA)Baby 5
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 37/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
1 1 1 1 1
2 2 Dateline LBM 9 2 2 2
3 3 3 3 3
4 4 4 4 4
5 5 5 5 5
6 6 6 Dateline BABY 8 6 6
7 7 7 7 7
8 8 8 8 8
9 9 9 9 9
10 10 10 10 10
11 11 11 11 11
12 12 12 12 12
13 13 13 13 13
14 14 14 14 14
15 15 15 15 15
16 16 Dateline MEAT 9 16 16 16
17 17 17 17 17
18 Dateline BABY 7 18 18 18 18
19 19 19 19 19
20 20 20 20 20
21 21 21 21 21
22 22 22 22 22
23 23 Dateline MILK 9 23 23 23
24 24 24 24 24
25 25 25 25 25
26 26 26 26 26
27 27 27 27 27
28 28 28 28 28
29 29 29 29 29
30 30 30 30 30
31 31 31
JULY AUGUST SEPTEMBER OCTOBER NOVEMBER
Brno (FVHE)Meat 9
Hirtshals(AENOR)
Fish 9
Budapest (AESA)Milk 9
Utrecht (AETS)Baby 8
Utrecht (AETS)Baby 6
Barcelona (AETS)Baby 7
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 38/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 3: PROGRAMME FOR TRAINING ON MEAT AND MEAT PRODUCTS
General objective of the training:
To contribute towards a common understanding of the relevant legislation applicable to meat and meat products (namely 882/2004, 852/2004,
853/2004 and 854/2004 Regulations),and linked directives and decisions, thus aiming towards an harmonization on the way Official Controls are
understood and operationally implemented and enforced by the relevant Competent Authorities’ officials.
Specific objective of the training:
To spread knowledge and best practice and share experience with the attendees and among them in order to increase the level of expertise
with regards of food safety issues at all stages of production, processing and distribution of meat and meat products.
General organization of the training program
The training will be implemented over a period of 5,5 working days.
The daily work schedule will be 08h30 to 17h00, with 6.5 hours of effective training time, split in two sessions of 3.5 hours in the morning and 3
hours in the afternoon.
A break of 15 minutes will be organized in the morning and in the afternoon each day.
A lunch break will be offered from 12h30 to 13h30.
A dinner will be organized each day.
The trainees will be requested to arrive on Sunday and to depart on the following Friday evening.
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 39/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 0
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
From 09h00 Arrival of participants and transfer to the training venues
19h00 22h00 Cocktail and dinner
Day 1 : Reminder on the EU food law
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 09h45 Registration of participants and
General introduction to the
training course
Registration and delivery of the training kit
Welcome address / Presentation of the team (tutors, training
coordinator, manager)
Introduction to the BTSF programme (official video)
Introduction to the training week
Presentations and expectations of the trainees
Summary of expectations by the training coordinator
Plenary session
Training coordinator
Brno & Lisbon: Andreas Wunsch
Event Manager
09h45 10h30 Reminders on the EU Food Law,
its objectives and application
To introduce the training through providing guidance on the overall
objectives of the legislation and how its principles should be
applied by competent authorities.
Reminder on the constituents of the EU food hygiene legislation
(Regs. EC 178/2002, 882/2004, 852/2004, 853/2004, 854/2004), on
the specifics applicable to meat and meat products
Implementing measures of the hygiene package concerned
with meat and meat products (Regs. EC 2073/2005, 2075/2005)
Lecture Brno / Lisbon : Ron Dwinger
10h30 10h45 Coffee Break
10h45 11h30 Session 1.1. Reminders on EU
Food Law, its objectives and
application
Continuation of the presentation. Lecture Brno / Lisbon : Ron Dwinger
11h30 12h30 Session 1.2. Discussions on
relevant topics to encourage
interaction and exchange of
national implementation
Topics for discussion: trainees are divided into three groups and
requested to indicate the situation for each country represented in
the group.
Working groups Brno / Lisbon : Ron Dwinger
+ Training coordinator
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 40/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 1 : Reminder on the EU food law
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
among attendees GROUP 1 - Inspection for Trichinella:
Does Trichinella occur in your country?
In which animal spp. has it been detected?
Are Trichinella free farms feasible?
GROUP 2 – Risk based meat inspection:
Is visual inspection feasible in your country?
Is it possible to involve company staff in inspection
procedures in your country?
How do you see the future of meat inspection?
GROUP 3 - Inspection System:
What is the importance of inspection of the documents?
What do you think about the publishing of inspection results?
12h30 13h30 Lunch
13h30 14h30 Description of the Competent
Authority’s national control
system of the hosting country
Welcome address from a representative of the hosting country
competent authority.
Description of a national control system as an example of a
Member States’ delivery of Official Controls
Lecture Lisbon: Miguel Cardo
Brno: Jan Vana
14h30 15h30 The usage of flexibility on the
implementation of the food
law at approved establishment
The usage of flexibility on the implementation of the EU food law at
approved establishment (Regs. EC 178/2002; 852/2004; 853/2004
and 854/2004).
Lecture Brno / Lisbon : Ron Dwinger
15h30 15h45 Coffee Break
15h45 17h00 Session 1.4: The use of flexibility
on the implementation of the
food law at approved
establishment
Topics for discussion: trainees are divided into three groups and
requested to indicate the situation for each country represented in
the group. Topics for the second discussion session on flexibility:
What? When? How? Why? By whom done? By whom
controlled (according to what)?
Examples:
Small capacity establishments (previous with link to the
current status)
Direct supply from the farm
Retail
Working groups Brno / Lisbon : Ron Dwinger
Training coordinator
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 41/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 1 : Reminder on the EU food law
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
„Retail to retail“ supply
Localised, Marginal, Restricted activity
Processing?
Activities excluded:
Exchange of views on the use of notification procedure
(including benefits/disadvantages)
Measures taken at national level
Definitions
Applicability
Use by FBOs
Enforcement.
17h00 17h15 Introduction to the visit of
establishments
Reminder on the security and behavior rules to respect during the
visit
Signature and collection of the Engagement Charts
Presentation of the organisation for the next day
Presentation of documents related to the visit
Event Manager/Training
Coordinator
19h00 20h00 Sightseeing tour + dinner in town
Day 2: Hygiene and controls in red meat slaughterhouses
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
08h00 11h30 Visit of a pig
slaughterhouse
Observation, discussion and recording of comments on the
application of Regulation 852/2004 and Regulation 853/2004:
Observation of Construction, Layout, Equipment
Observation of Good Hygiene Practices and other pre-
requisite programmes
Observation of hygienic slaughter practices
Observation of delivery of Official Controls by CAs as laid down by
Reg EC 854/2004
Check on documentations from FBO and Competent Authorities
Visit to a slaughtering
establishment
Discussion with Official
Veterinarian and Food
Businesses Operator
representative at
Slaughterhouse
Brno: Ladislav Steinhauser + Jan
Vanà + Joszef Kamenik
Lisbon: Massimo Rescigno & Susana
Carvalho Santos
Training Coordinator
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 42/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 2: Hygiene and controls in red meat slaughterhouses
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
11h30 13h30 Bus transfer + Lunch at the hotel
13h30 15h00 Debriefing session of the
morning visit
To discuss the harmonised application of Hygiene requirements laid
down in Regulations 852/2004 and 853/2004 and their audit by
competent authorities according to relevant sections of Regulation
854/2004 for red meat species.
Division into small groups to discuss the observations made during
the morning visit.
Clean livestock policy / Food Chain information / FBO own controls
/ Competent Authority verification of FBO controls
Synthesis of observations
via discussion by small
groups of trainees
Brno: Ladislav Steinhauser + Jan
Vanà + Joszef Kamenik
Lisbon: Massimo Rescigno
Training Coordinator
15h00 15h30 Coffee Break
15h30 15h45 Hygienic production and
PM inspection in red
meat slaughterhouses
Reminder on Inspection by competent authorities according to
relevant sections of regulation 854/2004. (Annex I, Section 1 and 4)
Lecture Lisbon: Massimo Rescigno
Brno: Andreas Wunsch
15h45 17h00 Monitoring of Animal
health and welfare at red
meat slaughterhouse
Principles of the EU legislation on animal health and welfare
Procedures and decision making process for emergency
slaughter Ante-mortem and post-mortem findings with animal health
and animal welfare connotations. Notifiable diseases in red meat species
Videos of good and poor
animal welfare at
slaughterhouse
Picture slides
Brno.: Eva Voslarova
Lisbon: Massimo Rescigno
19h00 20h00 Evening meal
Day 3 : Approval of meat establishments and audits
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h00 Approval process for
meat processing
establishments
Competent Authority approval process:
from notification seeking approval to full approval
areas to be covered and requirements to be included
within the process
Suspension and revocation of approval
Lecture
Exercises with video
support
Sharing of experience
Lisbon and Brno: Roberto Valcarce
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 43/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 3 : Approval of meat establishments and audits
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
10h00 10h30 Coffee Break
10h30 11h15 Session 3.4. The principles
of risk based official
controls.
Audits by Competent
Authority
Conduct of inspection –
Regulations (EC)
882/2004; 854/2004
Example structure of audits by a competent authority
Conduct of the three steps inspection/audit:
- Preparation of the inspection/audit
- Physical inspection/audit of the establishment /
Documentary inspection
- Audit follow-up and interaction with unannounced visits.
Lecture of practical
example of
implementation on a
member state
Lisbon and Brno: Roberto Valcarce
12h00 13h30 Lunch
13h30 15h00 Session 3.2 Practical
examples of approval of
meat and meat
processing
establishments
Via the provision of pictures taken during approval processes in a
Member State, attendees will work in groups on their understanding
of its alignment to the requirements of EU 852/2004 and 853/2004,
on the categorisation of the deficiencies found and suggestions on
the action that will need to be taken by FBO to gain necessary
approval.
Working in groups with
discussions based on
pictures taken from
approval processes
Lisbon and Brno: Roberto Valcarce
15h00 15h30 Coffee Break
15h30 17h00 Poultry meat Poultry processing operational performance by FBOs and discussion
on statutory official controls from arrival to the slaughtering
establishment until arrival to the cutting plant
Focusing on animal health and welfare and public health
requirements
General discussion based
on Video of poultry
abattoir’s working
practices from arrival of
birds to processing in
cutting plant
Lisbon: Massimo Rescigno
Brno: Andreas Wunsch
17h00 17h15 Introduction to the visit of
establishment
Presentation of the organisation for the visit of an establishment
processing meat
Presentation of documents related to the visit
Event Manager + Training
coordinator
19h00 20h00 Evening meal
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 44/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 4 : Production processes of minced meat, meat preparations and MSM / HACCP
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
07h30 11h30 Visit: establishment
processing meat and
meat products
Observation, discussion and recording of comments on the
application of Regulation 852/2004 and Regulation 853/2004:
Observation of Construction, Layout, Equipment
Observation of Good Hygiene Practices and other pre-
requisite programme
Observation of delivery of Official Controls by CAs as laid down by
Reg EC 854/2004
Check on documentations from FBO and Competent Authorities
Visit of an establishment
Discussion with Official
Veterinarian and Food
Businesses Operator
representative
Lisbon: Roberto Valcarce & Susana
Carvalho Santos
Brno: Ladislav Steinhauser, Josef
Kamenik
Training coordinator
11h30 13h30 Return to the conference venue and lunch
13h30 15h00 Debriefing session of the
morning visit
Observation and discussion on the observations made during the
processing establishment’s visit.
Discussion on the implementation of HACCP based principles by
FBOs establishments processing meat for meat preparations,
minced meat.
Synthesis of observations
by small groups of trainees
Lisbon: Roberto Valcarce
Brno: Ladislav Steinhauser, Josef
Kamenik
Training Coordinator
15h00 15h30 Coffee Break
15h30 16h45 Production processes of
minced meat, meat
preparation and
mechanically separated
meat
Explanation on the specific processes being carried out by FBO to
attain such products
Description of inherent risks of such products.
Determination of CCPs
Lecture Lisbon: Roberto Valcarce
Brno: Josef Kamenik
16h45 17h30 Further Processing:
Implementation of
procedures based on the
HACCP principles by
FBOs as required by
852/2004
Design and/or assessment of a Food Safety Management System
Food safety management Diary
An example of simplification of requirements placed upon the FBOs
with special emphasis in Small and Medium Enterprises.
Verification controls by the Competent Authority
Lecture + presentation of a
case study
Lisbon: Andreas Wunsch
Brno.: Josef Kamenik
19h00 20h00 Evening meal
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 45/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 5 : Microbiological criteria and data management
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h30 Microbiological criteria:
food safety criteria and
food hygiene criteria
Microbiological criteria as required by EU law EC 2073/2005
Flexibilities and application of exemptions for small and medium
enterprises
EU drive to reduce the level of zoonoses and food-borne
outbreaks
Principles governing Regs. 2160/2003
Annual EFSA/ECDC report on trends of zoonoses and
food-borne outbreaks in the EU
Lecture Lisbon: Andreas Wunsch
Brno: Iva Steinhauserova
10h30 10h45 Coffee Break
10h45 11h45 Data management for
the delivery of risk-based
official controls
Importance of data management as a tool to enhance consumer
protection and deliver official controls
Integration of information and databases
Early detection system of deviations from baseline
Monitoring of animal health and animal welfare
Data availability to general public as a tool to improve
compliance.
Lecture Lisbon: Miguel Cardo
Brno: Veronika Strechova
11h45 12h30 Conclusions & Closing
ceremony
Review of trainees questions and expectations
Completion and collection of evaluation forms by trainees
Delivery of certificates to trainees
Farewell speech
Training coordinator
Event Manager
12h30 13h30 Lunch
After 13h30 Departure of participants
SPECIFIC CHANGES OF THE TECHNICAL PROGRAMME ACCORDING TO THE HOSTING LOCATION:
The presentation of the Competent Authority’s national control system, as an example of a Member State, will be the one of the hosting country:
the Portuguese system for sessions held in Lisbon and the Czech system for sessions held in Brno.
In Brno, a presentation on risk assessment approach in veterinary practice will be delivered by Mr. Jiri Ruprich on Day 3.
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 46/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 4:PROGRAMME FOR THE TRAINING ON MILK AND DAIRY PRODUCTS
General objective of the training:
To contribute towards a common understanding of the relevant legislation: 178/2002, 852/2004, 853/2004, 854/2004 and 882/2004.
Specific objective of the training:
To spread knowledge and best practices; to share experience and network with attendees and among them in order to increase the level of
expertise with regards to food safety issues in milk and dairy products .
General organization of the training program
The training will be implemented over a period of 6 working days.
The daily work schedule will be 9h00 to 18h00, with 6.5 hours of effective training time, split in two sessions of 3.5 hours in the morning and 3
hours in the afternoon.
A break of 30 minutes will be organised in the morning and in the afternoon each day.
A lunch and dinner will be offered every day.
The trainees will be requested to arrive on Sunday and to depart on the following Friday evening.
I
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 47/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 0: Opening Session
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
From 9h00 - onwards Arrival of participants and transfer to the hotel
13h00 14h30 Lunch at the Hotel
17h00 17h10 Introduction Presentation of the Programme “Better Training for Safer Food” Presentation Event Manager
17h10 17h40 Registration of
participants
General introduction to
the training course
Registration
Delivery of the training kit
Introduction to the programme
Expectations of the trainees: to verify that the training programme is
well adapted to the expectations of the trainees and envisage
possible corrective actions as appropriate.
Presentation of tutors and trainees
Collection of additional information on personal expectations of the
trainees.
Presentation/discussion in
plenary session
Training coordinator
Giorgio Varisco (IT)
Peter Collins (IE)
Balazs Nagy (HU)
17h40 18h20 Milk control system Group activity
Round table discussion and organisation’s models sharing between
countries
Presentation/discussion in
plenary session
Sharing of experience
Training coordinator
Giorgio Varisco (IT)
Peter Collins (IE)
Balazs Nagy (HU)
18h20 18h40 Training course topics for
discussion
Division of participants in working groups and attribution of
assignments to carry out during the week for each group.
Guidelines on task to be carried out.
Training coordinator
Giorgio Varisco (IT)
Peter Collins (IE)
Balazs Nagy (HU)
19h30 22h00 Welcome drink and dinner at the hotel
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 48/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 1: Hygiene in Primary Production
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h30 Raw Milk Production Application of harmonised controls in the primary production
sector:
GHP application at farm level according to EU
requirements
Guideline to verify hygiene milking operations
Hazards identification and discussion
Presentation
Q&A
Luigi Bertocchi (IT)
Marian Potter (IE/HU)
10h30 11h00 Coffee Break
11h00 12h30 Raw Milk Production
Legislative requirements including relevant animal
health rules.
Official controls
Use of check-lists to assess the compliance of farms,
determine the level of risk and design control means
Q&A
Presentation
Q&A
Balazs Nagy
12h30 13h30 Lunch
13h30 14h00 Travel to farm
14h00 15h15 Farm visit Practical examples on how to control milk quality requirements at
farm level:
Critical situation identification and management
Official audit and registration
Practical session
Visit
Balazs Nagy
Luigi Bertocchi (IT)
Marian Potter (IE/HU)
15h15 15h45 Travel back
15h45 16h15 Coffee Break
16h15 17h30 Debriefing session Debriefing on farm visit, discussion in groups on observations Debriefing Balazs Nagy
Luigi Bertocchi (IT)
Marian Potter (IE/HU)
18h30 20h00 Guided tour
20h00 22h00 Dinner - Hotel
Day 2: HACCP
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 49/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
09h00
10h30
European requirements on
Raw milk production and Visit
of the laboratory
Milk quality control and laboratory requirements
Non-compliance management and FBO responsibility
Data management and data sharing systems
Presentation of the activities of the milk quality laboratory
Role of the National Milk quality reference centre
Presentation
Visit of the laboratory
Session in 2 groups
Tutor
Giuseppe Bolzoni (IT)
Bernadette Hickey (IE)
Local personel - Gábor CSÁSZÁR,
(HU)
Balazs Nagy (HU)
10h30 11h00 Coffee Break
11h00 13h00 HACCP plan and Official
Controls
To contribute to ensuring a uniform approach to official controls
and harmonised fair procedures based on high levels of expertise
Guideline presentation on good hygiene practices and HACCP
verification procedures
Presentation Tutor
Conrad Maas
13h00 14h00 Lunch
14h00 15h30 Assessment of HACCP plan in
the dairy sector
Group discussions and exercises on good hygiene practices and
HACCP, verification procedures
Practical session in working
groups
Group discussions and
exercises
Tutor
Conrad Maas
15h30 16h00 Coffee Break
16h00 17h00 Assessment of HACCP plan in
the dairy sector
Group discussions and exercises on good hygiene practices and
HACCP, verification procedures
Practical session in working
groups
Group discussions and
exercises
Tutor
Conrad Maas
17h00 17h30 Group exercise of the week Discussion in working groups on the tasks assigned for the group
exercise of the week
Discussion in working groups Participants
20h00 22h00 Dinner
Day 3: Hygiene in Processing Plant
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 50/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 3: Hygiene in Processing Plant
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h30 EU requirements
application
Presentation on the EU legislation with reference to the relevant
sections of Regulations 178/2002, 852/2004, 853/2004, 854/2004
and 882/2004; introduction to guidelines.
Legislative requirements concerning registration and/or
(conditional) approval of establishments,
Collection and utilisation of the information on approved
establishments prior and following audits performed by the
competent authority
Organisation of official controls (inspection, testing, approval of
establishments, etc.)
Presentation
Tutor
Peter Collins (IT)
Filippo Castoldi (IE/HU)
10h30 10h45 Coffee Break
10h45 11h00 Travel to processing plant
11h00 13h00
Controls organisation and
audit.
Dairy plant
Group activity in dairy plant:
Hygiene of processing establishments including HACCP and
GHP
Overview of audit process and audit techniques
Hygiene in wrapping, packaging, labelling and traceability
of dairy products
Visit of a dairy plant
Practical session in groups
Tutor
Peter Collins (IT)
Filippo Castoldi (IE/HU)
Jan Arnau/Marian Potter (EI)
Balazs Nagy (HU)
13h00 13h15 Travel back
13h15 14h15 Lunch
14h15 14h45 Debriefing session Debriefing on dairy plant visit, discussion in group on observations Debriefing Tutor
Peter Collins (IT)
Filippo Castoldi (IE/HU)
Jan Arnaut
Balazs Nagy (HU)
14h45 16h20 EU requirements
application
Case studies
Activity in working groups for knowledge sharing and discussion
on EU legislative requirements and harmonisation of official
control methods.
Group activity in Working
Groups
Discussion
Tutor
Jan Arnaut/Marian Potter (EI)
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 51/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 3: Hygiene in Processing Plant
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
16h20 16h45 Coffee Break
16h45 17h30
Controls organisation and
audit.
Discussion in group on the conclusion of the group work on case
studies
Debriefing
Discussion on the conclusions
in plenary session
Q&A
Tutor
Jan Arnaut/Marian Potter (EI)
20h00 22h00 Dinner
Day 4: Microbiological criteria
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h30 Food safety
Microbiological criteria
Microbiological risk analysis- tools for the FBO and official inspector
Process CCP identification in cheese generating data and safety
indicators
Application of Reg. (EC) 2073/05 with particular focus on typical
cheese products.
Scientific based approach to cheese production system according
to EU requirements
Process CCP identification in cheese generating data and safety
indicators
Uniform approach to data management and sharing
Guideline and example: Ars Alimentaria (an example of a data
sharing system help for official controls)
Presentation Tutor
Paolo Daminelli
10h30 11h00 Coffee Break
11h00 13h00 Food safety
Microbiological criteria
Predictive microbiology applied to food safety problems
Presentation Tutor
Jozsef Baranyi
13h00 14h00 Lunch
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 52/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 4: Microbiological criteria
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
14h00 15h30 Food safety
Microbiological criteria
Division into working groups
Case studies on:
Management of notification in the RASSF system
Management of non-compliance of process hygiene
criteria
Management of non-compliance of microbiological
safety criteria
Management of non-compliance of chemical food safety
criteria (toxins)
Presentation of the case studies and discussion of the results
Group activity
Discussion in plenary
session
Tutor
Paolo Daminelli
15h30 16h00 Coffee Break
16h00 17h30
European Requirements
and Flexibility
Sharing of EU legislation practical examples on whether or not to
allow the sale of raw milk and possible considerations for the risk
manager.
Case presentation on Raw Milk direct selling :
Epidemiological study
Data management
Monitoring system
Presentation/ Discussion
Tutor
Giorgio Varisco (IT)
Peter Collins (EI)
Balazs Nagy (HU)
20h00 22h00 Social Event*
*In Italy: dinner and wine tasting in Franciacorta region
In Ireland: dinner and traditional Irish dance show
In Hungary: dinner and traditional concert in Buda
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 53/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 5: Conclusion
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h30 Guided discussion in working
groups on:
HACCP
Hygiene requirements at farm
level and in establishments
Risk analysis
Group activity according to guidelines given on Day 1
Discussion on the different subjects and activities observed during
the workshop according to tasks assigned:
- Official controls on hygiene requirements at dairy farms
- Official controls on hygiene requirements in dairy
processing plants
- HACCP
- Chemical and microbiological Risk analysis
Group activity Participants
Training Coordinator
Giorgio Varisco (IT)
Peter Collins (IE)
Balazs Nagy (HU)
10h30 11h00 Coffee Break
11h00 12h30 Guided discussion in working
groups on:
HACCP
Hygiene requirements at farm
level and in establishments
Risk analysis
Group activity
Presentation of the results elaborated
Group activity Participants
Training Coordinator
Giorgio Varisco (IT)
Peter Collins (IE)
Balazs Nagy (HU)
12h30 13h00 Conclusion Final conclusions and training outcome, evaluation, closing of the
training, certificates award.
Participants
Training Coordinator
Event Managers
13h00 14h30 Lunch
From 14h30 Departure of participants
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 54/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 5: PROGRAMME FOR TRAINING ON FISHERY PRODUCTS General objective of the training:
To contribute to ensuring a uniform approach to official controls and harmonized fair procedures based on high levels of expertise to implement
the relevant regulations (882/2004, 852/2004, 853/2004 and 854/2004), directives and decisions.
Specific objective of the training:
To spread knowledge and best practice in order to increase the level of expertise with regards to food safety issues concerning all stages of
production, processing and distribution of fishery products.
General organisation of the training programme
The training will be implemented over a period of 5 and a half working days.
The daily work schedule will be 09h00 to 17h30, with 6 hours of effective training time, split in two sessions of 3 hours in the morning and 3 hours
in the afternoon.
A break of 30 minutes will be organized in the morning and in the afternoon each day.
A lunch break will be offered every day.
A dinner will be organized each day.
The trainees will be requested to arrive on Sunday and to depart on the following Friday.
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 55/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
SUNDAY AFTERNOON
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
All day Arrival of participants, transfer and check in at the hotel
19h30 Dinner
MONDAY: PLENARY SESSION
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
8h45 09h00 Introduction to the
training
To introduce the DG SANCO programme “Better Training for Safer
Food” and the specific objectives of the training sessions on the
Hygiene of the Fishery Products and LBM:
Presentation of the programme and visits
General remarks of the week organisation
Presentation/Lecture Event Manager
DG SANCO Representative
09h00 10h00 Reminders and updates
on Food Hygiene
Legislation
To present a summary of key aspects of legislation and its
application by Competent Authorities in relation to fishery products
and LBM:
Reminders and updates on regulations 178/2002, 882/2004 and
854/2004 – principles and policies
Reminders and updates on regulations 852/2004 and 853/2004
Lecture Else Marie ANDERSEN
Training Coordinator
10h00 10h30 CASE STUDY 1: Official
Controls at central level
Requirements to Official Control - Introduction to the case study and
instructions to working groups. Themes of discussion and exchange
of experiences:
Planning and reporting of official controls;
Planning and reporting of internal audit;
Management of data from official controls;
Communication with consumers
Presentation of case study Else Marie ANDERSEN
Training Coordinator
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 56/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
MONDAY: PLENARY SESSION
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
10h30 11h00 Coffee Break and group photo
11h00 12h30 CASE STUDY 1: Official
Controls at central level
CONTINUATION - Each working group will prepare a presentation of
conclusions of the exercise and present in plenary session.
Working group &
Debriefing
Else Marie ANDERSEN
Training Coordinator
12h30 13h30 Lunch
13h30 15h30 CASE STUDY 2: Official
Controls at regional/local
level
Presentation of the case study and instructions provided to working
groups. Themes of discussion:
Harmonisation of an inspection report;
Communication between central/regional/local level
Methodology of an inspection
Each working group will prepare a presentation of conclusions of the
exercise and it will be presented in plenary session.
Working group &
Debriefing
Pedro MARGARIDO – tutor
15h30 15h45 Coffee Break
15h45 16h45 Hygiene requirements in
fishing vessels, landing
sites and auction halls
Brief introduction to the principal components of the legislation
concerning vessels, auction halls and landing sites in regulations
852/2004 and 853/2004
Lecture Pedro MARGARIDO – tutor
16h45 17h45 Official controls in fishing
vessels and auction hall
To discuss the harmonized application of requirements to Official
controls laid down in regulation 882/2004, 854/2004 and 2074/2005 in
regards to fishing vessels and handling/distribution of primary
products.
Lecture Pedro MARGARIDO – tutor
17h45 17h00 Practical information on the organization of the following day – introduction of the site visit
19h30 Dinner
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 57/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
TUESDAY : MORNING SITE VISIT – MICROBIOLOGICAL CRITERIA
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
8h30 11h00 Site visit – Vessel, landing
site & auction hall
Transport to the location. Visit to the establishments guided by the
local expert and the tutor. Observations and comments.
Visit Pedro MARGARIDO – tutor
Local expert – support of site
visits
11h00 11h15 Coffee Break
11h15 13h00 Hygiene requirements in
fishing vessels, landing
sites, auction hall
Based on the observations made during visits, working groups will
discuss and prepare a presentation of their conclusions according to
their group assignment and will do a presentation for the group.
Working group &
Debriefing
Pedro MARGARIDO – tutor
Local expert – support of site
visits
13h00 14h00 Lunch
14h00 15h00 Microbiological criteria
and hazards related
specifically with fishery
products
Presentation on microbial criteria for fishery products according to
EU Regulation 2073/2005 and best practices to control of biological
hazards which are known to be specifically linked with fisheries
products: e.g.Listeria spp., virus, pathogenic Vibrio spp.., histamine
producing bacteria
(In reference to Opinions of the relevant Scientific Committees
Opinions, Scientific Reports from EFSA, and recent Codex
Alimentarius Guidelines in the fields).
Lecture Else Marie ANDERSEN
Training Coordinator
15h00 15h30 Coffee Break
15h30 17h00 CASE STUDY: Specific
hazards of Fishery
products (microbiological
criteria)
Participants together with the tutor will create a dynamic list of those
hazards most frequently related with fishery products, including
details such us: prevalence, growth and survival conditions, risk
assessments and typical control measures.
Group Exercise
Else Marie ANDERSEN
Training Coordinator
17h00 17h15 Practical information on the organization of the following day – introduction of the site visit
20h00 Dinner
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 58/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
WEDNESDAY: LBM & AQUACULTURE
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
8h45 09h30 Overview main aspects of
Food Safety regarding
LBM
Harmonized application of Hygiene requirements and Health criteria
laid down in regulations 852/2004 and 853/2004, 2073/2005,
2074/2005, and the audit by competent authorities according to
relevant sections of regulation 854/2004
Lecture David LYONS tutor
09h30 10h15 Control of food safety in
aquaculture products
Harmonized application of requirements laid down in regulations on
food hygiene (852/2004 and 853/2004) Fish Health (2006/88), Fish
Feed (183/2005) and Management of Veterinary drugs and the
audit by competent authorities according to relevant sections of
regulation 854/2004.
Lecture Tutor
10h15 11h00 Coffee Break and transport to site visit
11h00 13h00 Site visit – Fish farm Visit to the establishments guided by the local expert and the tutor.
Observations and comments.
Visit Tutor
Local expert – support of site
visits
13h00 14h00 Lunch
14h00 15h00 Hygiene requirements in
aquaculture farms
Based on the observations made during visits, working groups will
discuss and prepare and present a presentation of their conclusions
according to their group assignment. Discussion will focus in Official
Controls related to feed and veterinary medicines/residues. Revision
of documentation
Group Exercise &
debriefing
Tutor
Local expert – support of site
visits
15h00 15h30 Coffee Break
15h30 17h00 Hygiene requirements in
aquaculture farms
(Continuation). Presentation of working groups conclusions Group Exercise &
debriefing
Tutor
Local expert – support of site
visits
17h00 17h15 Practical information on the organization of the following day – introduction of the site visit
19h30 Dinner
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 59/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
THURSDAY : PROCESSING ESTABLISHMENT OF FISHERY PRODUCTS
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h30 Hygiene requirements in
Processing plants of
Fishery products
Brief introduction to the hygiene requirements for a processing plant
as laid down in regulations 852/2004 and 853/2004.
Harmonized application of official controls in regard to a fish
processing plant as laid down in regulation 882/2004 and 854/2004
and 2074/2005.
Lecture Tutor
10h30 11h00 Coffee Break and transport to site visit
11h00 13h00 Site visit – Processing plant Visit to the establishments guided by the local expert and the tutor.
Observations and comments.
Visit Tutor
Local expert – support of site
visits
13h00 14h00 Lunch
14h00 15h00 Hygiene requirements in
Processing plants of
Fishery products
Based on the observations made during visits, working groups will
discuss and prepare a presentation of their conclusions according to
their group assignment and will do a presentation.
Discussion will focus in:
Observation of the construction, layout, equipment
Audit of Good Hygiene Practices and other pre-requisite
programmes
Audit of HACCP program in processing plant
Group Exercise &
debriefing
Tutor
Local expert – support of site
visits
15h00 15h15 Coffee Break
15h15 17h15 Hygiene requirements in
Processing plants of
Fishery products
(Continuation). Presentation of working groups conclusions Group Exercise &
debriefing
Tutor
Local expert – support of site
visits
17h15 17h30 Practical information on the organization of the following day
19h00 Farewell Dinner – social event
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 60/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
FRIDAY : CONCLUSIONS
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 10h00 Requirements to Third
countries imports and
controls at Border
Inspection posts
Presentation of third country controls of fishery products, documental
controls and testing in BIP, management of rejected lots, data basis
tool.
Lecture Else Marie ANDERSEN
Training Coordinator
10h00 10h30 Coffee Break
10h30 12h00 Interphases between
Hygiene legislation and
other legislations
Practical exercise focused in the identification of those inter phases
and exchange of experiences regarding handling of responsibility,
coordination and communication as per experience of the
participants
Working group
Training coordinator
12h00 12h30 Closing of the training Farewell words by representative of local Competent
Authority and Training Coordinator;
Delivery of training certificates
Final evaluation
Training coordinator
Event Manager
12h30 Brunch and departure
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 61/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 6: PROGRAMME FOR TRAINING ON LIVE BIVALVE MOLLUSCS
General objective of the training:
To contribute towards a common understanding of the relevant legislation applicable to live bivalve molluscs (namely 882/2004, 852/2004,
853/2004 and 854/2004 Regulations),and linked directives and decisions, thus aiming towards an harmonization on the way Official Controls are
understood and operationally implemented and enforced by the relevant Competent Authorities’ officials.
Specific objective of the training:
To spread knowledge and best practice in order to increase the level of expertise with regards to food safety issues concerning all stages of
production, processing and distribution of fishery products.
General organisation of the training programme
The daily work schedule foresees 6 hours of effective training time, split in two sessions of 3 hours in the morning and 3 hours in the afternoon.
The starting time may vary depending on the site visits to be done.
A break of 30 minutes will be organized in the morning and in the afternoon each day.
A lunch break will be offered every day.
A dinner will be organized each day.
The trainees will be requested to arrive on Sunday and to depart on the following Friday.
Day 0
12h00 21h00 Welcome of participants at the airport and transfer to the hotel. Registration at the hotel upon arrival.
20h00 Dinner
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 62/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 1 – INTRODUCTION TO LBMs
Time Title of the session Training Objective / Subjects Covered Method of Training
09h00 09h30 Introduction To introduce the DG SANCO programme “Better Training for Safer Food” and the
specific objectives of the training sessions on the Hygiene of the Fishery Products and
LBM:
Welcome address
Presentation of the programme and visits
Presentation of the tutors
Presentation of the participants
Presentation of the training to
participants
09h30 10h30 Reminders and updates on Food
Hygiene Legislation:- focused on
controls related to Live Bivalve Molluscs
Import of Bivalves from Third Countries to
EU
To present a summary main aspects of legislation and its application by Competent
Authorities in relation to LBM:
Reminders and updates on regulations 882/2004 and 854/2004
Reminders and updates on regulations 852/2004 and 853/2004
Approval Procedures
Import controls at BIP’s
Presentation / discussion in plenary
session
10h30 11h00 Coffee-break
11h00 12h00 Introduction to Biology of LBM Types of LBM
Influence of the biology in the purification
Specific farming techniques
Presentation / discussion in plenary
session
12h00 12h30 Toxic phytoplankton Toxicity produced by the phytoplankton and its incidence in LBMs Presentation / discussion in plenary
session
12h30 13h30 Lunch in the Hotel
13h30 14h15 Marine biotoxins and the Community
Reference Laboratory of LBM
Methods of marine biotoxins analysis
Comparative tests
Research of new methods of analysis
Collaboration with laboratories in charge of the analysis of marine biotoxins in third
party countries
Quality assurance system based on the principles of Good Laboratory Practices
(GLP) and on the EN 45 000 criteria
Presentation / discussion
14h15 15h00 Health standards : microbiological
control and virus contamination
Health standards for LBM : (Reg 852/2004)
Microbiological criteria: bacteriological controls and viral contaminants of shellfish
Presentation /discussion
15h00 15h30 Coffee-break
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 63/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 1 – INTRODUCTION TO LBMs
Time Title of the session Training Objective / Subjects Covered Method of Training
15h30 16h00 Health standards : contaminants Health standards for LBM: chemical contaminants and dioxins
Heavy metals and PAH: maximum levels, sampling criteria and analysis methods
Presentation / discussion
16h00 17h30 Group discussion Group discussion and sharing of experiences among participants Discussion/conclusions
17h30 17h40 Organization of the 2nd day
20h00 Dinner
Day 2 – PRODUCTION AREAS
Time Title of the session Training Objective / Subjects Covered Method of Training / Tutor
09h00 10h00 Classification and control of productions
areas and monitoring system: HARVEST OF
LBMs
Establishments of boundaries
Classification of production areas
Control and monitoring of production areas (water and shellfish): sampling plans,
toxic phytoplankton and biotoxins, microbiological and chemical analysis,
laboratory methods.
Presentation / discussion
10h00 10h30 Transport to harvest area
10h30 13h00 Visit to a harvest area and laboratory of
control of production areas
Practical explanations on the classification and monitoring of production areas
Practicalities of control and management of production areas and monitoring
programmes
Practical demonstration of monitoring of a production area
Site visit
Observations and guided
exercises by tutors on the site
13h00 14h00 Lunch
14h00 15h30 Visit to Laboratory of control
Second part
CONTINUATION Site visit
15h30 17h30 Harmonized controls and monitoring of
production areas in the EU
Based on the observations made during visits, discussion and comments of the
harmonization of requirements and controls in Member State.
Group discussion between
trainees and presentation of
synthesis and conclusions
17h30 17h40 Organization of the 3rd day Conclusions of the day, and introduction to next day’s activities
20h00 Dinner
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 64/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 3 – PURIFICATION SYSTEMS
Time Title of the session Training Objective / Subjects Covered Method of Training / tutor
09h00 09h45 Pufication systems and hygiene
requirements
To present different purification systems in the EU and compliment of hygiene
requirements laid down in regulation 852/2004 and 853/2004. HACCP.
Presentation / discussion in
plenary session
10h00 10h30 Transport to a purification centre
10h30 13h00 Visit: Purification center of LBM Visit to a purification centre, to discuss and record comments of the harmonization of
hygiene requirements and controls in Member States
Visit to a Purification center of
LBM -
Observations and guided
exercises by tutors on the site
13h00 15h00 Lunch and return back to training center
15h00 17h00 Official controls of LBM :Purification
Center and dispatching centers
Based on the observations made during visits, discussion and comments of the
harmonization of requirements and controls in Member State.
Debriefing: presentations and
group discussions on the relevant
sections of the legislation
17h00 17h15 Organization of the 4th day Preparation of the study visit to a processing plant of LBM: information of the company,
organization of the study visit, presentation of the documents to be used during the visit
and distribution grids. Practical organization of the following day.
20h00 Dinner
Day 4 – PROCESSING PLANTS OF LBMs
Time Title of the session Training Objective / Subjects Covered Method of Training / Tutor
08h15 09h00 Check out from hotel in Chioggia
9h00 10h00 Hygiene requirements in Processing of
LBM
LBMs cooking , freezing, High Hydrostatic pressure applied to LBMs
Hygiene criteria of the process
Preparation of the site visit
Lecture
10h00 11h00 Transport to the processing plant
11h00 13h00 Visit: cooking and processing
establishment of LBM
To discuss the harmonized application of Hygiene requirements laid down in regulation
852/2004 and 853/2004 and the audit by competent authorities according to relevant
sections of regulation 854/2004
Observation of the construction, layout, equipment
Audit of Good Hygiene Practices and other pre-requisite programmes
Audit HACCP programs in processing plant
Visit to a processing plant of LBM
Observations and guided
exercises by tutors on the site
13h00 16h00 Lunch and transport to the training center
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16h00 17h30 Lectures Based on the observations made during the morning visits, to discuss and record
comments of the harmonization of hygiene requirements and controls in Member
States:
Structural and equipment requirements for establishments
Hygiene requirements for processing plants
Audit of HACCP and GMP
Wrapping and packaging
Labelling
Storage
Transport
Documentation procedures
Traceability
Questions and Answers for establishments
Debriefing: presentations and
group discussions on the relevant
sections of the legislation, based
on the example seen in the
morning visit
Group discussion between
trainees and presentation of
synthesis and conclusions
20h30 Farewell dinner in Venice
Day 5 – CONCLUSIONS AND FAREWELL
Time Title of the session Training Objective / Subjects Covered Method of Training / Name of
responsible tutor
09h00 10h00 Import of LBMs Requisites applicable to the import of LBMs from Third countries. LBMs´Control at BIPs. Presentation
10h00 11h30 Group work on harmonization and
discussion
To make a synthesis on some key topics of interest: main goals, flexibility and
harmonization, new challenges – round table discussions and working groups:
Summary of the training and the main conclusions by the lead tutor
Remarks by the trainees
Group discussion and
presentations from participants.
Sharing of experiences and
synthesis of discussions by small
group of trainees
11h30 12h00 Coffee break
12h00 13h00 Farewell ceremony and delivery of
training certificates
Evaluation of the training
Distribution of training certificates
Event Manager
13h00 Brunch and travel back of participants
HC_Inf12_Information to NCPs & Participants 2013.doc
Contract n° (EAHC) 2011 96 04 66/72
AETS Consortium www.foodinfo-europe.com
BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 7: PROGRAMME FOR TRAINING ON BABY FOOD
Day 1 : Introduction
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
Before 15h30 Arrival of participants and transfer to the training venues
Check-in at hotel
18h30 19h00 Session 1.1
Registration of
participants and General
introduction to the
training course
Registration
Delivery of the training kit
Introduction to the programme
Expectations of the trainees
Lecture Training coordinator
Event Manager
19h00 20h00 Welcome drink
20h00 20h30 Evening meal
Day 2 : Regulations and Group Exercises
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible
tutor
9h 00 9 20 Session 2.1 Introduction to the FVO and the role of the FVO. Lecture FVO Speaker
9h 20 10h 30 Session 2.2
EU Regulations and Directives
Introduction to EU Law for the manufacture and placing on the market Infant
formula/follow on formula and other baby food including the supply chain. To
recall for the participants the requirement under food hygiene regulations, micro
criteria, and specific regulations relating to IF/FOF Cereal Based Baby Foods and
Other Baby Foods.
Lecture John Doody
10h.30 11h00 Coffee Break
11h00 11h 45 Session 2.3
Manufacturing
Processes for the manufacture of Infant Formula and follow on formula including
Ready to Feed formula. To familiarise the participants with the manufacturing
steps in the production of IF/FOF/RTF.
Assessing the appropriateness of HACCP system for IF/FOF/RTF.
Practical HACCP including appropriate control of inputs
Lecture John Doody
Peter Collins
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 2 : Regulations and Group Exercises
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible
tutor
11h 45 12h15 Session 2.4
Export to third countries
To present the requirements of Dir 92/52 on IF/FOF intended for export to third
countries including requirement of Codex CAC/RCP/66-2008. lecture Peter Collins
12h30 14h 00 Lunch
14h00 14h45 Session 2.5
Inspection /Audit
Programming and Methods
Preparation of an inspection program including guidelines and checklists and
other inspection tools.
To instruct the participants in the preparation of control program and inspection
and audit methods (IF/FOF) including controls on ingredients
Lecture Peter Collins
14h45 15h15 Session 2.6
Pesticides and contaminants
To inform the participants of the requirements of Reg. 1881/2006 and sampling in
accordance with Reg1882/2006 EC
Lecture Michael Hickey
15h.15 15h30 Coffee Break
15h30 17h00 Session 2.7
Inspection programming
Group Exercises All
tutors
Inspection programming and SOP preparation.
An exercise designed to allow the participant work in groups to prepare an
inspection/audit plans for different processes. (Infant formula /FOF and other
baby food)
Group Exercises Peter Collins
John Doody
Michael Hickey
17h00 17h30 Session 2.8
Group discussion and
presentation of exercise
output
To share the outcomes of the exercises and comment on the adequacy to the EU
requirements
Discussion Peter Collins
John Doody
Michael Hickey
19h00 20h 00 Evening Meal
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 3 : Product Specific Regulations
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible
tutor
9h 00 10h30 Session 3.1
Specific requirements for
IF/FOF
Specific requirements for infant formula /follow on formula. Com Dir 2006/141EC
and labelling, presentation and advertising. Dir. 2000/13/EC.
To instruct the participants on the assessment of the composition of IF/FOF and the
labelling presentation and advertising requirements including reading and
assessing labelling and advertising
Lecture Almudena Rollan
10h30 11h00 Coffee Break
11h00 12h00 Session 3.2
Specific requirements for
cereal based baby food
Specific requirements for Cereal based products. Dir.2006/125 EC and labeling
presentation and advertising Dir.2000/13/EC.
To instruct the participants on the assessment of the composition of cereal based
baby food and the labeling and advertising requirement including reading ad
assessing labeling and advertising including developing labeling regulations.
Lecture Almudena Rollan
12h00 12h30 Session 3.3
Specific requirements for
cereal based baby food
To answer to the questions of the trainees, to let them share their comments on
the topics related to the lecture, to help them clarifying any difficulty related to
the application of the legislation
Discussion / Questions Almudena Rollan
John Doody
12h30 14h00 Lunch
14h00 15h30 Session 3.4 Afternoon: group work. Practical study in groups of advertising material and
reading of labels.
To gain practical experience in the conformity assessment of products proposed
for registration as IF/FOF and CBP by the mean of exercise sing fake labels
Group exercises Almudena Rollan
John Doody
Peter Collins
15h30 15h45 Coffee Break
15h45 17h00 Session 3.5 Group work continued and reported Group exercises Almudena Rollan
John Doody
Peter Collins
17h00 17h30 Session3.6 Preparation for visit to Infant formula factory
To introduce the organisation of the next day and explain the behaviour to adopt
in the framework of the visit
Lecture John Doody
Sébastien Rahoux
19h00 20h00 Evening meal
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 4 :Factory visit and workshops
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
8h00 12h30 Session 4.1
Factory visit:
-Abbott IF/FOF factory
(Ireland)
Travel to the factory.
To provide the participants with a practical example of an
inspection and to observe own controls at the premises.
(Coffee will be served during the group work]
Visit John Doody
Marian Potter
12h15 13 h30 Lunch
13h30 14h00 Session 4.2
Exterior of the plant
Continuation of the above Visit John Doody
Marian Potter
14h00 15h30 Session 4.3
Debriefing of the factory
visit
To work in small groups to share and compare trainee’s own
assessment of the visited factory, to prepare a short presentation on
particular aspects of visit
To report on the group work
(Coffee will be served during the group work]
Group work and plenary
discussion
Factory’s staff
John Doody
Marian Potter
15h30 16h15 Session 4.4
Factory’s operational
procedures
To explain the operation procedures implemented by the factory
regarding HACCP, Laboratory, Regulatory Affairs.
Lecture Factory’s staff
John Doody
Marian Potter
16h15 16h30 Session 4.5
Preparation for laboratory
visit
Allocation of group work for the visit to laboratory (Day5) Lecture John Doody
Sébastien Rahoux
19h00 20h00 Evening meal
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 5 :Visit to Laboratory
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
09h00 11h30 Session 5.1
Laboratory Visit
To inform the participants of the duties of the Official laboratory and
National Reference Laboratory and observe the sample handling
and the testing method and result reporting.
To discuss composition controls and testing programmes. To discuss
sampling plans and monitoring programmes
Lecture / Visit John Doody
Martin Rae
Regina Heslin
11h30 12h30 Session 5.2
Debriefing of the
laboratory visit
To work in small groups to share and compare trainee’s own
understanding of EU requirements regardin monitoring plans, to
prepare a short presentation on particular aspects of visit
Exercise / reporting John Doody
Martin Rae
Regina Heslin
12h30 14h00 Lunch and transportation
14h 00 15h00 Session 5.3
Manufacturing
Processes for the manufacture of cereal based baby food. To
familiarise the participants with the processes involved in the
manufacture or cereal based and other baby foods
Assessing the appropriateness of HACCP system for CB and OBF.
Practical HACCP including appropriate control of inputs
Lecture Zoe Mousia
15h00 15h30 Session 5.4
Inspection/Audit
programming and
methods
Preparation of inspection program.(CBP)
To instruct the participant in the preparation of control program and
inspection and audit methods (cereal based products) including
controls on ingredients.
Lecture Zoe Mousia
15h30 15h45 Coffee Break (short)
15h45 16h45 Session 5.5
Inspection programming
and SOP preparation
An exercise designed to allow the participant work in groups to
prepare an inspection/audit plans for different processes. (Cereal
Based Products and other baby food)
Group Exercises Zoe Mousia
John Doody
16h45 18h45 Shopping in Dublin
19h30 20h30 Evening meal
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
Day 6 : Conclusion
Time Title of the session Training Objective / Subjects Covered Method of Training Name of responsible tutor
9h00 10h30 Session 6.1
Food Contact Materials
To make the participants familiar with the requirement for food
contact materials and methods to assess compliance.
(Reg1935/2004 EC)
Lecture Zoe Mousia
10h30 11h00 Coffee Break
11h00 11h30 Session 6.2
Food Contact materials
Practical Exercise on Food Contact Materials Group Exercise Zoe Mousia
11h30 12h00 Session6.3
Final conclusions
To clarify the last questions of participants regarding the application
of controls for baby food products
To receive the feedback of the trainees regarding the organization
of the training and the possibilities for improvement
To perform the final evaluation of the course and deliver training
certificates
Discussion in plenary John Doody
Sébastien Rahoux
12h00 12h30 Lunch
After 12h30 Departure of participants
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Contract n° (EAHC) 2011 96 04 72/72
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BP 202, 64142 Billère Cedex, France Tel + 33 5 59 72 43 23 Fax + 33 5 59 72 43 24
ANNEX 8: SUBMISSION OF REGISTRATION FORMS This Annex contains information on how to use the templates of the documents required
for registering participants at the training sessions.
The registration of participants should be made using the following registration forms:
HC_Op14_Registration Meat 2013.doc for meat and meat products,
HC_Op14_Registration Milk 2013.doc for milk and dairy products, or
HC_Op14_Registration Fish 2013.doc for fishery products and LBM.
HC_Op14_Registration Baby 2013.doc for sessions on baby food.
Recommendations on how to fill-in and submit documents:
Participants should only select one session2 on the registration form
The information must be put into the “Grey” fields. Simply click on the “grey”
area and type your text. Participants should then save their registration (the
form + the CV) under one unique word document with a new name
Use the following rules when giving a name for your registration document
<Field_SessionNo_Country_Familyname.doc>, for example:
Meat_Session2_France_Martinus.doc
(2 is the number of the session, e.g. 1,2,3,4,5,…10,11).
In doing this, the participant confirms that he/she will definitely attend the
identified session
The National Contact Point may then send it to the relevant Event Managers
for Meat, Dairy, Baby or Fishery products (refer to paragraph 1.6, page 4 or to
the email address indicated at the bottom of the registration form), according
to the nature of the training session to be attended.
2 For each session, each beneficiary country has been attributed a specific number of seats in order to maintain the
balance between all Member States and third countries. The NCP are kindly requested to assist the managers of the
programme by respecting the proposed allocations.
Training Location Responsible Event Manager e-mail address
Meat products
Lisbon (PT) Ms. Charline Claveau [email protected]
Brno (CZ) Ms. Paula Steinhauserova
Dairy products
Brescia (IT)
Ms. Maria Domenica Ciamillo
/ Mr. Matteo Morini
Dublin (IE)
Budapest (HU)
Fishery Products
Hirtshals (DK) Ms. Elisa Rubio
Chioggia (IT)
Howth (IE) Mrs. Carmen Serrano
Baby Food
Barcelona (SP) Mr. Carlos Garcia Lopez / Mr.
Sébastien Rahoux [email protected]
Dublin (IE) Mr. Sébastien RAHOUX / Ms.
Audrey FERRAN